600g skinless pork belly, all bones removed
2 teaspoons oil
½ cup hoi sin sauce
juice of 2 limes
1 tablespoon honey
Use a sharp knife to slice the pork belly into 2cm cubes.
Pour the oil into a large heavy-based frying pan set over a high heat and cook the pork belly in batches until browned, but still medium.
Return all pork to the pan with the hoi sin, lime juice and honey, then simmer for 2 minutes, until glazed. Serve immediately.