Cranswick | Master stock braised Hampshire pork belly

Ingredients

• 3 litres water
• 8 garlic cloves, peeled and left whole
• 1 tsp Szechuan peppercorns
• 1 large lobe of ginger, sliced
• 8 shallots
• 3 tbsps coriander, with stalks
• 3 cinnamon sticks
• 8 star anise
• 1 tsp fennel seeds
• 3 cloves
• 150ml light soy sauce
• 100ml dark soy sauce
• 375ml Chinese Shaoxing wine
• 80g palm sugar
• 1.5kg rindless Hampshire pork belly cut into 3 large squares
• 200ml strained master stock
• 50ml light soy sauce
• 100g light brown sugar
• 1 tsp five spice
• 3 tbsps rice wine vinegar
• 1 tbsps fish sauce
• 200g basmati rice
• sea salt
• 200ml vegetable oil, for frying
• 3 banana shallots, peeled and sliced into thin rings
• 3 tbsps milk
• 100g plain flour, seasoned with salt and cracked black pepper