Sticky chilli & soy pork belly

1 Put the pork in a large, lidded pan; add the stock, star anise, ginger and halved salad onions, ensuring the pork is submerged. Bring to a simmer, then cover and reduce to a low heat; gently bubble for 2 hours. The pork should be fully cooked with no pink meat. Remove from the heat and leave to cool; drain and slice into 2cm-wide chunks.

2 In a small bowl, combine the chilli oil, soy sauces, rice wine, vinegar and honey. Heat the vegetable oil in a wok or large frying pan. Add the pork and stir-fry over a medium-high heat for 5 minutes, until golden and crisp (don’t worry if it breaks up a bit). Add the fve spice and cook for 1 minute. Tip in the sauce and cook for 2 minutes, stirring, until coated and sticky. Serve straight away with the sesame seeds and sliced salad onions scattered over.