Twice-Cooked Ginger Pork with Vinegar & Crispy Ginger

Ingredients

• 6 spring onions, cut into 6cm lengths
• 200g ginger, sliced
• 1⁄2 cup soy
• 2 cups cooking sake
• 1.5kg boneless pork belly, rind on
• 1⁄4 cup honey
• 2 tbsp brown sugar
• 1 tbsp grated ginger
• 1 garlic clove, crushed
• 1 tbsp Chinese black vinegar
• Vegetable oil, to shallow fry
• 100g ginger, extra, peeled and thinly sliced using a mandolin