Add pork belly slices, stock, ginger, garlic, rice wine, and sugar to a heavy-based pan. I use a cast iron casserole pan.
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 1 tbsp of the oil, along with a pinch of salt and pepper, ginger, chilli, honey, brown sugar, soy sauce, and lemongrass paste.
pinch salt and pepper, 1 thumb-sized piece of ginger, 1 red chilli, 2 tbsp honey, 2 tbsp brown sugar, 3 tbsp dark soy sauce, 1 tsp lemon grass paste, 2 tbsp vegetable oil
Add the remaining 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).
pinch salt and pepper
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. I like to top with a few spring onions and chopped chillies.
chopped spring onions, chopped red chillies
Video
Notes
Can I make it ahead?Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.Can I make it Gluten free?Yes! Replace the soy sauce with tamari. I've done this several times and it works great. Replace the rice wine with sherry (usually gluten free, but best to check). Also make sure you use gluten free stock.Vegetarian Option?I haven't tried this with a meat-like alternative, but my Asian-style cauliflower wings make a great alternative.Can I use my slow cooker?Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.Nutritional information is per serving.