Ingredients

Steps

• Cut pork belly into 2.5x5cm chunks, cover with boiling water in a pan, simmer for 5 minutes, and drain.
• Return pork to the pan and cover with 570ml of hot stock or water.
• Add 5 halved spring onions, soy sauce, rice wine, vinegar, sugar, star anise, ginger, and chilli flakes.
• Cover and simmer slowly for 2 hours until the meat is very tender.
• Remove pork, strain the liquid into a clean pan, and boil hard to reduce to a light syrup.
• Slice remaining spring onions, return pork to the sauce to heat through, and serve over noodles.