Braised Shaoxing Pork Belly Recipe - Great British Chefs

Ingredients

• 500g of pork belly strips, sliced into lardons
• 4 spring onions, cut into 2cm pieces, green tops reserved for garnish
• 3 garlic cloves, peeled and sliced
• 15g of ginger, peeled and sliced
• 1 tbsp of dark soy sauce
• 4 tbsp of Shaoxing wine
• 2 tbsp of light soy sauce
• 1l water
• rice wine vinegar, to taste
• 1 bunch of Swiss chard leaves, roughly chopped
• 100g of sugar snap peas
• 1 red chilli
• 250g of rice noodles
• 1 tsp sesame oil