Belly with Honey, Soy, and Chili

Ingredients

• 2 lbs Finnsheep lamb belly, cut into 2-inch pieces
• 3 tbsp soy sauce
• 2 tbsp honey (ours, if you have a jar)
• 1 tbsp rice vinegar
• 3 garlic cloves, sliced
• 1 thumb ginger, sliced
• 1 tsp chili flakes
• 1 cup water

Method

1. 1

   Brown the belly pieces in a dry pan — the fat renders and becomes its own cooking oil. Pour off most of it.

2. 2

   Add everything else, bring to a simmer, cover, and cook 1½ hours until tender.

3. 3

   Uncover and reduce the liquid to a sticky glaze, turning the pieces so they lacquer evenly.

4. 4

   Serve on rice with scallions.