Crispy Pork Belly Canape Recipe - Great British Chefs

Ingredients

• 500g of pork belly, skin removed
• salt
• pepper
• 1l dashi
• 50g of ginger, peeled and chopped
• 1 red chilli, chopped
• 2 shallots, chopped
• 150g of dark soy sauce
• 40g of sugar
• 150g of sake
• 1 onion, chopped
• 200ml of malt vinegar
• 100g of treacle
• 3 oranges, juiced
• 3g of ground ginger
• 2g of cayenne pepper
• 2g of mustard powder
• 1 star anise
• 2g of ground cinnamon
• 1g of cloves
• 500g of tomatoes, chopped
• 500g of dates, stoned weight
• 600g of Bramley apple, chopped
• 2 red chillies, chopped
• 50g of tamarind paste
• 100ml of Worcestershire sauce
• 100ml of water
• 1/4 white cabbage, julienne
• 50g of plain flour
• 3 eggs
• 100g of Panko breadcrumbs
• vegetable oil, for deep-frying