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 (2.2lb) rindless pork belly slices,1 litre (4+ ¼ 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, the ginger, chilli, honey, brown sugar, soy sauce and lemongrass paste.
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,pinch of salt and pepper
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 of 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
