Sticky Chinese Pork Belly

Instructions

1. Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan.

2. I use a cast iron casserole pan.1 kg (2.2lb) rindless pork belly slices, 1 litre (4+ ¼ cups) hot chicken stock, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar

3. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

4. Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels.

5. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

6. Chop the pork into bite sized chunks.

7. In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.1 thumb-sized piece of ginger, 1 red chilli, 2 tbsp Honey, 2 tbsp brown sugar, 3 tbsp dark soy sauce, 1 tsp lemon grass paste, pinch of salt and pepper

8. Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.

9. Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden.

10. Be careful as the oil can splatter at this stage (I recommend a splatter guard).pinch of salt and pepper

11. Now pour the glaze over the pork and continue to cook for a couple of minutes, turning the pork often, until the pork looks dark and sticky.

12. Remove from the heat and serve.

13. I like to top with a few spring onions and chopped chillies.Chopped spring onions, Chopped red chillies