Sticky Chinese Pork Belly

Method

1. Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.1 kg (2.2 lbs) rindless pork belly slices, 1 litre (4 1/4 cups) hot chicken stock, 1 thumb sized piece of ginger, 3 cloves garlic, 1 tbsp rice wine, 1 tbsp caster sugar
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours
3. Turn off the heat, remove the pork from the pan and pat it dry using kitchen towels. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks.
5. In a small bowl, mix together 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.pinch salt and pepper, 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, 2 tbsp vegetable oil
6. Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
7. Add in the pork, along with a pinch of salt and pepper, and fry, turning regularly, until the pork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend a splatter guard).pinch salt and pepper
8. 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.
9. Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.chopped spring onions, chopped red chillies