Serves 2
200g crispy pork belly, cut into 1cm pieces
2 tbsp chilli jam
50g garlic
20g hot chilli
70g cherry tomato
50g spring onion
50g long red chilli, sliced
1tbsp light soy sauce
1bsp vegetable oil
150ml stock
Heat vegetable oil, add crushed garlic, chilli and chilli jam. When the garlic is golden brown add stock, bring to boil and add soy sauce, spring onione, long red chilli, crispy pork belly and cherry tomato. Quickly toss and serve.
