Step 1

Place the rashers of meat in a pan of stock and bring to the boil.

Step 2

Reduce the heat to a simmer, cover the pan with a lid, and leave to simmer for two hours. Top up with extra stock if necessary. See notes.

Step 3

While the meat is simmering, measure all the ingredients for the glaze into a small bowl and mix well. Set aside. See notes.

Step 4

After two hours, remove the meat from the stck oand leave on a plate until it is cool enough to handle.

Step 5

Cut the meat into 1" pieces.

Step 6

Heat 2 tablespoons of olive oil in a large frying pan then add the cut pork.

Step 7

Turn the heat down to medium and fry the pieces of pork, turning frequently, until they are browned on all sides. See notes.

Step 8

Add the glaze ingredients and bring to the boil. Stir until the glaze has thickened and the pork is well coated.

Step 9

Serve immediately with rice and your choice of vegetables.