Sticky Chinese Pork Belly

Ingredients

• Slow Cooked Pork Belly:
• 1 kg (2.2lb) rindless pork belly slices - chopped in half (each piece being approx. the length of your index finger)
• 4+ ¼ 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
• Glaze:
• 2 tbsp vegetable oil
• pinch of 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

Instructions

1. Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use acast iron casserole pan.
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 canreserve 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,the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
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 thepork starts to turn golden. Be careful as the oil can splatter at this stage (I recommend asplatter guard).
8. Now pour the glaze over the pork and continue to cook for a couple of minutes, turning thepork 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.