Sticky Chinese Pork Belly

For the pork belly

• 1kg rindless pork belly slices, chopped in half (each piece about the length of your index finger)
• 1L hot chicken stock
• 1 thumb-sized piece ginger, peeled and minced (or 1 tbsp ginger puree)
• 3 cloves garlic, peeled and roughly chopped
• 1 tbsp rice wine
• 1 tbsp caster sugar

Add the pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan (a cast iron casserole pan works well).

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

Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. The liquid can be reserved if you like (perfect for a Thai or Chinese noodle soup).

Chop the pork into bite sized chunks.

For the glaze

• 2 tbsp vegetable oil, divided
• pinch salt and pepper, plus another pinch for frying
• 1 thumb-sized piece ginger, peeled and minced
• 1 red chilli, finely chopped
• 2 tbsp honey
• 2 tbsp brown sugar
• 3 tbsp dark soy sauce
• 1 tsp lemon grass paste
• Chopped spring onions, to serve
• Chopped red chillies, to serve

In a small bowl, mix together 1 tbsp of the oil, a pinch of salt and pepper, the ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.

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

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

The oil can splatter at this stage. A splatter guard is recommended.

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.

Remove from the heat and serve topped with spring onions and chopped chillies.