More cooking

I don't know that it took to photographing as well as my last meal: but it's pork belly (although a very lean cut of it) done in what is allegedly a Vietnamese way.   The sauce is a reduced sticky one, and interestingly, the main flavouring (apart from the obvious soy, vinegar, ginger, sugar) was from the juice and a bit of the rind of an orange, and a 1/3 of a cup of Angostura bitters.   The bottle sitting in the drinks cabinet had been there for years.    It might only ever be finished if I make this recipe again.

Here's the link to the recipe.