Twice-cooked pork belly with a sticky glaze

A little sweet, a little salty, with a hint of chilli ... this twice-cooked pork belly with a sticky glaze makes the perfect addition to your Asian recipe repertoire. Serve with rice and your choice of vegetables.

📝 Ingredients

• 2 pounds / 900 grams thick pork belly rashers
• 2 tablespoons olive oil (for browning the pork.)
• 2 cups / 480 ml chicken or vegetable stock
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon lemongrass paste
• 1 tablespoon runny honey
• 1 teaspoon crushed ginger
• 2 cloves garlic (minced)
• 1 teaspoon dried chili flakes (optional)
• 1 tablespoon brown sugar
• 1 tablespoon white wine vinegar

👨‍🍳 Instructions

1. 1Place the rashers of meat in a pan of stock and bring to the boil.
2. 2Reduce 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.
3. 3While the meat is simmering, measure all the ingredients for the glaze into a small bowl and mix well. Set aside. See notes.
4. 4After two hours, remove the meat from the stck oand leave on a plate until it is cool enough to handle.
5. 5Cut the meat into 1" pieces.
6. 6Heat 2 tablespoons of olive oil in a large frying pan then add the cut pork.
7. 7Turn the heat down to medium and fry the pieces of pork, turning frequently, until they are browned on all sides. See notes.
8. 8Add the glaze ingredients and bring to the boil. Stir until the glaze has thickened and the pork is well coated.
9. 9Serve immediately with rice and your choice of vegetables.