Sticky cola pork recipe
 Allow some time to make these sweet, sticky, cola pork slices – they’re worth it. 450g/1lb pork belly slices1 tbsp sunflower or vegetable oil3 garlic cloves, roughly chopped1 thumb-sized piece fresh root ginger, roughly chopped3 spring onions, roughly choppedsaltfresh coriander and sliced red chillies, to serve 450g/1lb pork belly slices 1 tbsp sunflower or vegetable oil 3 garlic cloves, roughly chopped 1 thumb-sized piece fresh root ginger, roughly chopped 3 spring onions, roughly chopped salt fresh coriander and sliced red chillies, to serve 1 tbsp tomato purée1 tsp English mustard2 tbsp light soy sauce1 tbsp dark soy sauce1 tbsp runny honey150ml/5½fl oz cola 1 tbsp tomato purée 1 tsp English mustard 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp runny honey 150ml/5½fl oz cola Method Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel.To make the cola sauce, mix the ingredients together in a bowl and set aside.To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.)Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce.Serve topped with fresh coriander and sliced chillies with rice or noodles alongside. Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel. Put the pork belly strips in a saucepan and cover two-thirds of the way up the pan with boiling water. Add a pinch of salt and bring to a simmer. Cook for at least 15 minutes, but ideally 40 minutes, topping up with water when needed. Drain and pat dry on a clean tea towel. To make the cola sauce, mix the ingredients together in a bowl and set aside. To make the cola sauce, mix the ingredients together in a bowl and set aside. To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.) To finish cooking the pork, heat the oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit.) Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce. Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour over the cola sauce and boil vigorously for 1–2 minutes, turning the pork to coat in the sticky sauce. Serve topped with fresh coriander and sliced chillies with rice or noodles alongside. Serve topped with fresh coriander and sliced chillies with rice or noodles alongside.