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Slow Cooked Pork Belly

INGREDIENTS

1. 1 kg (2.2 lbs) rindless pork belly slices – chopped in half (each piece being approx. the length of your index finger)
2. 1 litre (4 ¼ cups) hot chicken stock
3. 1 thumb sized piece of ginger – peeled and minced (or 1 tbsp of ginger puree)
4. 3 cloves garlic – peeled and roughly chopped
5. 1 tbsp rice wine
6. 1 tbsp caster sugar
7. Glaze:
8. 2 tbsp vegetable oil
9. pinch salt and pepper
10. 1 thumb-sized piece of ginger – peeled and minced
11. 1 red chilli – finely chopped
12. 2 tbsp honey
13. 2 tbsp brown sugar
14. 3 tbsp dark soy sauce
15. 1 tsp lemon grass paste

To Serve:

1. chopped spring onions
2. chopped red chillies

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Method

Sauce

In a small bowl mix together

1. pinch salt and pepper,
2. 1 thumb-sized piece of ginger,
3. 1 red chilli,
4. 2 tbsp honey,
5. 2 tbsp brown sugar,
6. 3 tbsp dark soy sauce,
7. 1 tsp lemon grass paste,
8. 2 tbsp vegetable oil

Pork Preparation

1. Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.
2. 1 kg (2.2 lbs) 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
3. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
4. 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).
5. Chop the pork into bite sized chunks.
6. 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.
7. Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.
8. 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).
9. 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.
10. Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.