Barbecued Pork with Rice

Description
A Thai dish with Chinese origin, simple, not too spicy and easy to make. When I was in Thailand I found this was a hugely popular meal with streetside vendors. I will add a few accompaniments which go rather well with this meal.

Barbecued pork

 * 4 tablespoons tomato purée
 * 2 tablespoons dark soy sauce
 * 4 tablespoons light soy sauce
 * 4 tablespoons sugar
 * 1 kg pork belly strips
 * 1 lb fragrant rice, rinsed and drained

Chilli and vinegar sauce

 * 4 tablespoons rice vinegar
 * 1 small red chilli, cut into thin rounds.

Salty sauce

 * 450 ml pork stock
 * 2 tablespoons light soy sauce
 * 3 tablespoons sugar
 * 2 tablespoons fish sauce
 * 1 teaspoon rice flour

Garnish

 * ¼ cucumber, thinly sliced
 * 4 spring onions, cut into inch long lengths
 * a few fresh coriander leaves, roughly chopped.

Directions

 * 1) Prepare the marinade by combining the tomato purée, soy sauces and sugar in a large bowl.
 * 2) Add the pork belly strips and stir well to coat evenly in the sauce.
 * 3) Leave to marinate for about 2 hrs.
 * 4) Cook the rice, drain and set aside.
 * 5) Place the marinated pork belly strips on a barbecue or under a preheated grill, turning them from time to time until cooked through.
 * 6) While the pork is cooking, make the sauces.
 * 7) For the chill and vinegar sauce, combine the ingredients and set aside.
 * 8) For the salty sauce, heat the stock in a saucepan, add all the ingredients except the rice flour and stir well.
 * 9) Bring to the boil and simmer for 1 minute.
 * 10) Sprinkle the rice flour over the liquid and whisk gently until the sauce thickens.
 * 11) Cut the pork into very thin slices (as thin as ham is best although unless your skilled with a knife you may not get those results, but as thin as possible will do fine).
 * 12) Put a heap of rice on each serving plate and top with slices of the pork.
 * 13) Pour over a good helping of the salty sauce, and garnish.
 * 14) Serve with the chilli and vinegar sauce.
 * 15) Enjoy!.