Ingredients:-

for the pork

• 1 kg (2.2 lbs) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
• 1 litre (4 1/4 cups) hot chicken stock
• 1 thumb sized piece of ginger peeled and minced (or 1 tbsp of ginger puree)
• 3 cloves garlic peeled and roughly chopped
• 1 tbsp rice wine
• 1 tbsp caster sugar

for the glaze:

• 2 tbsp vegetable oil
• pinch salt and pepper
• 1 thumb-sized piece of 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

To Serve:

• chopped spring onions
• chopped red chillies

Method:-

• 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
• 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. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
• Chop the pork into bite sized chunks.
• 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
• Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
• 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
• 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.
• Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.
• chopped spring onions,chopped red chillies