Ingredients:

Slow Cooked Pork Belly:

•      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

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 lemongrass paste

To Serve:

•      chopped spring onions
•      chopped red chillies

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