• 800g pork belly slices
• 750ml chicken stock
• 4 cm grated fresh ginger
• 3 cloves of garlic
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 2 star anise

To the sauce

• 1 tablespoon olive oil
• saltand pepper
• 4 cm fresh ginger
• 2 cloves of garlic
• 1 red chilli
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 4 tablespoons soy sauce
• 1 teaspoon Chinese five spice powder
• 125 ml chicken stock
• to serve - chopped spring onions

Fried rice

• 1 tablespoon oil
• cooked rice
• 2 eggs
• Cup of Peas

1. Put the pork, ginger, garlic, vinegar, sugar, star anise and the stock in a saucepan or pan. Bring to the boil and then simmer for around 1.5 -2 hours.
2. Then take the pork out of the liquid and put the pork on kitchen paper to dry. (You can use the liquid to make a delicious soup the next day).
3. Cut the pork into pieces.
4. Put all the sauce ingredients in a bowl and stir well.
5. Put 1 tablespoon of vegetable oil in a frying pan and add the pork, stirring occasionally until the pork becomes golden and crispy.
6. Then put the ingredients of the sauce in and stir until the pork has been covered in the sauce.
7. To make the rice, put the oil in a pan then the rice, and stir it well over a high heat and 5 minutes until the rice is completely hot, add the peas and stir for another 2 minutes, then the eggs and stir until the eggs are cooked.
8. Serve it all with a sprinkling of spring onions on top.

Elwen Roberts Recipe for Prynhawn Da

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