Equipment
Ingredients
cola pork
- 450 g pork belly slices, sliced
- 15 ml vegetable oil
- 3 garlic, roughly chopped
- 15 g ginger, roughly chopped
- 3 scallion, roughly chopped
- 2 g salt
cola sauce
- 17 g tomato paste
- 5 g english mustard
- 30 ml soy sauce
- 15 ml dark soy sauce
- 21 g honey
- 150 ml cola
garnish
- 10 g fresh coriander
- 1 red chillies, sliced
Nutrition (per serving)
Method
Place the pork belly slices in a saucepan and add enough boiling water (100°C/212°F) to cover two-thirds of the meat. Add a pinch of salt and simmer for 40 minutes, adding more water if necessary to maintain the level.
Drain the pork thoroughly and use a clean tea towel to pat the surface of the meat until completely dry.
In a mixing bowl, combine the tomato paste, mustard, soy sauce, dark soy sauce, honey, and cola until smooth.
Heat the vegetable oil in a wok or large frying pan over medium heat (approximately 180°C/350°F). Sear the pork belly for 2 minutes on each side until the exterior is browned and crispy.
Add the chopped garlic, ginger, and scallions to the pan with the pork and stir-fry for 20 seconds.
Pour the cola sauce mixture into the pan. Bring to a vigorous boil and cook for 2 minutes, turning the pork frequently to ensure it is evenly coated in the thickening glaze.
Transfer the pork to a serving plate and garnish with fresh coriander and sliced red chillies.
Chef's Notes
- For a more intense flavor, ensure the dark soy sauce is not omitted as it provides the deep color and rich umami base.
- Internal temperature of pork should reach 74°C/165°F.
Storage
Refrigerator: 3 days — Store in an airtight container; the sauce may thicken further when cold.
Freezer: 1 month — Freeze in a sealed container; thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a pan over medium heat with a splash of water to loosen the glaze.
