Step 1

Add pork belly slices, stock, ginger, garlic, rice wine and sugar to a heavy-based pan. I use a cast iron casserole pan.

Step 2

Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.

Step 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).

Step 4

Chop the pork into bite sized chunks.

Step 5

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.

Step 6

Add the remaining 1 tbsp of oil to a frying pan and heat over a medium-high heat.

Step 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).

Step 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.

Step 9

Remove from the heat and serve. I like to top with a few spring onions and chopped chillies.