Cooked Nicky’s favourite sticky Chinese pork belly for the second time.

As the original post is pretty much endless bursting with external links, just go by my little summary here so you cook and enjoy this delicious meal at home.

You need 1kg of pork belly, a litre of chicken stock, a large piece of ginger, lemon grass, garlic cloves, red chillies, spring onions, brown sugar, soy sauce, rice wine vinegar, honey, caster sugar, salt, pepper and vegetable oil.

Bring the slices of pork belly to the boil in the chicken stock with rice wine vinegar, chillies, ginger and sugar. Then simmer for two hours.

Mix together honey, vegetable oil, salt, pepper, lemon grass, ginger, chillies, brown sugar and soy sauce. Start frying the pork and pour the glaze. Careful around the pan as the fatty pork in oil will splatter. Cook for a couple of minutes whilst regularly turning the pork. Then serve with fresh chillies and spring onions. Stir fry vegetables and egg fried rice make lovely side dishes. Devour it all at your own pace!