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

Glaze:

• 2 tablespoon olive oil
• Salt and pepper
• 1 heaped teaspoon bottled ginger
• 2 tablespoons honey
• 1 tablespoons brown sugar - too much spoils the dish
• 3 tablespoons dark soy sauce
• 1 tablespoon hot chilli sauce
• 1 teaspoon garlic powder

To Serve:

• chopped spring onions
• chopped red chillies

Method:-

• Add pork belly slices, stock, ginger, garlic.
• 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 all the glaze ingredients.
• Add 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).
• 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.
• Top with a few spring onions and chopped chillies