Sticky Chinese Pork Belly | Pork Recipes | Umami

Ingredients

• 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
• 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
• chopped spring onions
• chopped red chillies