Red braised ginger pork belly with pickled chillies - Good Food Middle East

Ingredients

• 2½ kg pork belly, rind removed, cut into 5cm pieces
• 1 tbsp dark soy sauce
• 200ml Shaohsing rice wine
• 2 tbsp vegetable oil
• 2 garlic clove, thinly sliced
• thumb-sized piece ginger, cut into matchsticks
• pinch of chilli flakes
• 100ml Chinese black vinegar (available from Waitrose)
• 140g soft brown sugar
• 700ml vegetable stock
• toasted sesame seeds
• sliced spring onions
• 2 red chilli, sliced and soaked in rice wine vinegar for 1 hr, then drained
• steamed white rice