Sticky Chinese Pork Belly

INGREDIENTS:

Slow Cooked Pork Belly:
1 kg (2.2 lbs) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
1 litre (4 1/4 cups) hot chicken stock
1 thumb sized piece of ginger peeled and minced (or 1 tbsp of ginger puree)
3 cloves garlic peeled and roughly chopped
1 tbsp rice wine
1 tbsp caster sugar

Glaze:
2 tbsp vegetable oil
pinch salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste

To Serve:
chopped spring onions
chopped red chillies

DIRECTIONS:

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 …