Ingredients

Method

Heat a frying pan or wok on a high heat and place the belly pork skin side down in the pan, press down on the pork to help sear the skin. Now wash the skin to get rid of any impurities and dry with kitchen towel. Now cut the pork into 2cm cubes.

In a large pot place the belly pork cubes and cover with water. Add the spring onion, bruise the ginger and place in the pan, cooking wine and Sichuan peppercorns. Bring to the boil and cook for 5 -6 minutes.

Remove the belly pork from the liquid and wash again and dry again with paper towel. Then sear the belly pork cubes in a pan or wok for 4-5 minutes. Remove the cubes to a dish and set aside. Leave 1 tablespoon of oil in the pan from the pork and remove any extra. reduce the heat on the pan or wok and add the rock sugar, slowly melt the sugar until it a a rich amber colour, add the belly pork back into the pan or wok and mix.

Pour in enough water to cover the belly pork, and the soy sauce, 2 spring onions cut into batons and bruised ginger, cover and cook on a medium heat for 1 hour.

Remove the lid from the pan or wok and turn up the heat to thicken the sauce. Remove the spring onion and ginger and add black vinegar or lemon juice if you do not have black vinegar.

Once most of the liquid has evaporated, reduce the heat, keep moving the belly pork around the pot to stop it from sticking. When the oil at the bottom of the pan is transparent and the meat is well coloured the dish is ready. Garnish with the chopped spring onions and serve.