Sticky, Slow-Roasted Pork Belly | Chestnut Brae

Ingredients

• 1 kg Chestnut Brae pork belly, diced (purchase here)
• 125 ml soy sauce (Tamari is a gluten free option)
• 125 ml red wine
• 125 ml Raw honey
• 2 whole star anise
• 5 cm piece fresh ginger, peeled and thinly sliced
• 2 cloves garlic, peeled
• 1 x7cm cinnamon stick
• 625 ml chicken stock
• 2 tablespoons water
• 1 tablespoon cornflour (there is a gluten free variety if needed)
• 1 cup dry weight white medium-grain rice, steamed
• 1 bunch Asian greens, steamed
• 4 freshly baked bread rolls (Or Gluten free alternative)