Popcorn Pork

Meat. Snacks.

Say it with me: MEAT. SNACKS.

As mentioned in a previous post, meat snacks are my absolute faves.

So I was not in the slightest bit surprised when after defrosting a pack of pork belly, I knew I wanted them sliced and diced and devoured as little tiny pork bites.

And what better way to enjoy them than covered in breadcrumbs and deep fried?

None. There isn’t one at all.

P.S: preparing popcorn pork (come on alliteration!) is a very laborious task, but I promise the end result makes it all worth it.

P.P.S: To save yourself some of the hassle, you can use pork that has already been diced. I don’t because pork belly is my favourite cut so that is what I prefer to use.



Ingredients used:

  • 600g Pork Belly Slices, diced into cubes
  • 2 medium Eggs
  • Golden Breadcrumbs, any supermarket brand will do
  • Sweet Chilli Sauce, for dipping
  • Seasonings
    • 1 tbsp of Sesame Oil
    • 2 tbsp Soy Sauce
    • 1 Garlic Clove, chopped
    • 1 tsp Ground Ginger
    • 1 seasoning cube (maggi/knorr)
    • 1 tsp Chinese 5 Spice
    • 1 tsp Crushed Chillies
    • Enough oil to shallow fry the pork

Prep time – 30 mins


  1. Rinse the meat in a bowl of warm water and a splash of vinegar.
  2. Add the sesame oil, soy sauce, garlic, ginger, seasoning cube, Chinese 5 spice and crushed chillies to the bowl and ensure all the meat is covered.
  3. Leave to marinate for 10 minutes.
  4. In a bowl, crack the eggs, add a pinch of salt and whisk together.
  5. Pour the breadcrumbs in a saucer or flat plate and set up an assembly line (from left to right) of seasoned meat, whisked eggs, breadcrumbs and empty plate.
  6. Using tongs or your hands, cover each piece of meat with egg and roll in the breadcrumbs to allow a smooth coating. Place each piece of coated meat on the empty plate ready for frying.

Cooking time – 15 mins

  1. Put the oil on the cooker on medium-high heat until the oil is hot enough and ready to fry.
  2. Lower the cooker to low-medium heat.
  3. Add the coated meat to the pan and let cook on one side for 7 mins or until golden brown and flip each piece onto the opposite side and let cook for a further 7 mins or until golden brown.
  4. Once cooked, drain any excess oil by putting the meat in a bowl lined with kitchen roll.
  5. Serve with Sweet Chilli Sauce as a dip.
  6. Enjoy!

Extra tip: As shown in the image above, I chopped up some spring onions and sprinkled sesame seeds to add some pizzazz!

Sesame Chicken

You ever hype something so much in your head and when it comes to fruition, you realise your imagination made it seem so much better than it actually is?

Well, that doesn’t happen very often to me and it happens even less often when it concerns food!

So imagine my surprise when I had a craving for some chicken, and set about satisfying that craving as my soul dictated, and yet…I…did not enjoy it.

My soul wasn’t satisfied.

oh my god omg GIF by TV One

I seriously debated posting this recipe, but my sister encourage me to do so as, in her opinion, the chicken was quite delicious.

I don’t know exactly what it is about this particular recipe didn’t do it for me, but maybe one day I’ll revisit it and find out.

Perhaps I’m being a touch too critical of myself…who knows eh?

Processed with VSCO with al6 preset


Ingredients used:

  • Chicken Thighs
  • Seasonings
    • 1 tbsp Sesame Oil
    • 2 tbsp Soy Sauce
    • 1 tbsp Honey
    • 2 Garlic Cloves, chopped finely
    • 30g Ginger, chopped finely
    • 1 tsp Crushed Chilli Flakes
    • 2 seasoning cubes (Maggi/Knorr)
    • 2 tbsp Sesame Seeds

Prep time – 10 mins


  1. Wash the chicken in warm water with a splash of vinegar
  2. Put the chicken, sesame oil, soy sauce, garlic, ginger, seasoning cubes and chilli flakes in a bowl and mix together until all the chicken is covered.
  3. Leave to marinate for 10 minutes.

Cooking time – 45 mins


  1. Preheat the oven to 185 degrees (gas mark 4)
  2. Place the chicken in an oven-proof deep dish skin side down and leave to bake for 20 minutes.
  3. Turn the chicken thighs so the skin is facing upwards and glaze with honey and sprinkle the sesame seeds on it. Put the chicken back in the oven to cook for a further 15 minutes.
  4. Remove from oven once the juices run clear and the skin is nice and crispy.
  5. Enjoy!

Extra tip: garnish with fresh spring onions for an extra kick!