Ingredients

• 1.5kg/3lb 5oz belly pork
• with rind still on
• 570ml/1 pint pork or chicken stock (if available
• otherwise water)
• 12 spring onions
• 100ml/3½fl oz light soy sauce
• 75ml/2½fl oz Chinese rice wine
• 25ml/1fl oz rice wine vinegar
• 2 tbsp demerera (or light brown) sugar
• 3 star anise
• 10cm/4in piece of fresh ginger root
• peeled and sliced in rounds
• a good pinch of dried chilli flakes

Directions

• Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in)
• put in a large pan
• pour over enough boiling water just to cover
• then bring back to the boil. Simmer gently for about 5 minutes
• skimming off the scum that rises to the surface
• then drain through a colander.
• Rinse out the pan if necessary
• return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again.
• Cut 5 of the spring onions in half and add to the pan with the soy sauce
• rice wine
• vinegar
• sugar
• star anise
• ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours
• turning the meat occasionally
• until the pork is very tender
• soft and succulent.
• Remove the pork with a slotted spoon and set aside. Strain the cooking liquid
• ideally through muslin or a fine chinois
• into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little)
• then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic
• but don't over reduce as the soy sauce may make it very salty.
• Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.
• Serve over plain noodles in a warmed soup bowl
• with plenty of the sauce ladled over
• and the sliced spring onions scattered over the meat.