Recipe... Ingredients: 1kg sliced pork belly rashers 1 lt liquid chicken stock (hot - preheated) 4 cloves of garlic roughly diced 1tblsp rice wine vinegar 2 tblsp grated ginger 1 tblsp caster sugar Pinch of salt n pepper

Sticky glaze: 3 tblsp honey 3 tblsp soy sauce 2 tblsp brown sugar 1 tblsp oil 2 tblsp grated ginger 2 tblsp lemongrass paste 1-2 whole red chilli chopped Pinch of salt and pepper

Start by placing pork belly in a large pan, submerge pork in hot chicken stock add ginger, garlic, sugar and rice wine vinegar salt n pepper. Bring pork to the boil then return to simmer, cover and simmer on low heat for 2 hrs. After 2 hrs remove now tender and juicy pork and pat dry then allow to cool a little while you mix together all the ingredients for the sticky glaze. Return to pork and slice up against the grain to create approx half inch chunks Place oil in pan and sear pork chunks on high heat until golden brown ( warning! Pork will spit ) Once golden brown add sticky glaze mixture to the pan and cook through until fully coated and sticky ( a few minutes ). Bon appetit!