If you a fan of sweet and sticky barbecue flavours, and not afraid of a little heat, try out my sweet and spicy marinated Pork Belly.  Being sweet and spicy it balances well with plain boiled rice (like Bulgogi or Terriyaki), and a little side dish of pickles for sharpness.

• 4 Strips of Pork Belly
• 2 tbsp Chong Jong Won Korean Hot Pepper Paste
• 1 tbsp Honey
• 2 tbsp Dark Soy Sauce
• 1 tsp Balsamic Vinegar
• 1 tbsp Rice wine or Sherry

1. Mix all wet ingredients well in a bowl.
2. Coat belly slices well
3. Marinate covered in the fridge for at least 24hrs  (I often leave it in the fridge for 48 hours for better flavour)
4. Line a shallow baking tray with tin foil
5. Grill on Med-High for approx 20 mins turning regularly (you want to get a bit of black on the pork – but not too much) or barbecue would be better – sorry forgot we’re in Glasgow!
6. Drain off excess oil regularly
7. Slice and serve with plain bolied rice, miso soup and pickles.

*You should be able to  get all these ingredients from your local Asian supermarket, but don’t worry I will be reviewing some of these over the coming days – so stay tuned for more details.