Sticky Chinesestyle pork belly

This is one of my favourite recipes. It uses my 3-step process for pork that’s meltingly tender, with a crispy exterior and gloriously sticky, sweet and spicy coating.

SERVES 4 PREP 10min COOK 2hr 15min

• 1kg skinless pork belly slices

• 1 litre hot chicken or vegetable stock

• 1tsp finely chopped ginger

• 3 garlic cloves, peeled and cut in 1/2

• 1tbsp rice wine

• 1tbsp caster sugar

FOR THE GLAZE

• 2tbsp sunflower oil

• 1tsp finely chopped ginger

• 1 red chilli, finely chopped, plus extra to serve

• 2tbsp runny honey

• 2tbsp brown sugar

• 3tbsp dark soy sauce

• 1tsp lemongrass paste

TO SERVE, OPTIONAL

• Chopped spring onion

• Fried rice

1 Put the pork belly slices, stock, ginger, garlic, rice wine and sugar into a large, preferably cast-iron, casserole dish. Bring to the boil, then cover with a lid, turn down the heat and simmer gently for 2hr.

2 Turn off the heat and drain the pork, reserving the liquid if you like (it’s perfect for a noodle soup). Using a sharp knife, slice the pork into bite-size chunks.

3 Place the glaze ingredients (minus 1tbsp oil) in a small bowl with a pinch of salt and freshly ground black pepper; stir together.

4 Heat the reserved oil in a frying pan over medium-high heat, season the pork and fry, turning occasionally, until it starts to turn golden (about 5min).

5 Pour the glaze over the pork; continue to cook for another 2-3min, until the pork starts to look sticky. Remove from heat and serve sprinkled with spring onion and extra chilli, with rice on the side, if you like.

GET AHEAD Cook the pork in stock and aromatics ahead of time, then cool, cover and chill (up to 2 days) or freeze. Defrost in the fridge overnight before slicing and frying the meat as per the recipe. Make the glaze up to a day ahead; cover and chill. Complete recipe to serve.➺