Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
1.5kg (3lb 5oz) lean pork belly
2 tsp sunflower oil
4 tbsp golden caster sugar
4 garlic cloves
2 star anise
½ cinnamon stick
10cm piece fresh ginger, peeled and halved
500ml (18floz) light chicken stock
4 tbsp Shaoxing wine or dry sherry
100ml (31/2floz) dark reduced salt soy sauce
1 whole red chilli
1 tbsp tomato paste
Hot sticky rice
Stir-fried green veg, sugar snaps, tenderstem and choi sum
6 spring onions, sliced
2 red chillies, finely sliced
1 Cut the pork into 5cm chunks. Heat the oil in a large, heavy based casserole dish and fry the pork until browned all over – you’ll need to do this in batches. Remove with a slotted spoon and set aside. Drain the fat from the pan leaving 2 tbsp behind.
2 Add the sugar, heat through while stirring and cook for 2-3 minutes until browned and caramelised. Pour the stock into the pan and scrape up all of the bits from the base of the pan. Add the remaining ingredients and return the pork to the pan.
3 Add enough water to cover the pork, bring to the boil, cover and simmer for 2 hours, stirring occasionally. Pour the liquid into a fat separator jug, allow to settle and pour the cooking liquid back over the pork, leaving behind all of the fat.
4 Simmer, uncovered for a further 30 minutes until rich and unctuous. Serve over the rice and greens and scatter with the spring onions and chilies.
Take care when you pour the stock into the pan over the caramelised sugar as it may splutter a little. The sugar may turn to toffee with the addition of the cold water but don’t worry. Simply heat and stir until the sugar dissolves into the stock.