Spicy Glazed Pork Belly

Steps

1. Add the pork belly slices to a large pan (cast iron or any heavy-based pan with a lid).
2. Pour over 1 litre of hot chicken stock.
3. Add in 1 tablespoon of minced ginger, 3 roughly chopped garlic cloves, 1 tablespoon of rice wine, and 1 tablespoon of sugar.
4. Stir together the ingredients and bring to a boil.
5. Place the lid on and turn down the heat; simmer for two hours (or use an oven at moderate temperature for two hours, or slow cooker for 4-5 hours on high/6-7 hours on low).
6. After two hours, turn off the heat and remove the pork from the liquid.
7. Pat the pork belly dry using paper towels.
8. In a small bowl, combine 1 tablespoon of oil, a pinch of salt and pepper, 1 tablespoon of minced ginger, 1 finely chopped red chili, 2 tablespoons of honey, 2 tablespoons of light brown sugar, 3 tablespoons of dark soy sauce, and 1 teaspoon of lemongrass paste to make the glaze.
9. Slice the pork up into bite-sized pieces (optional).
10. Add 1 tablespoon of oil to a frying pan and heat over medium to high heat.
11. Add the pork belly to the frying pan and sprinkle with a pinch of salt and pepper.
12. Fry for a few minutes, turning regularly until the pork starts to turn golden (be careful as it may splatter).
13. Pour the prepared glaze over the fried pork.
14. Continue to cook for a few more minutes until the pork looks sticky and dark and the glaze coats the meat.