A classic Chinese dish. Simmer slices of belly pork in water for 5 minutes, drain and cool, then cut into 1-2 inch lengths and quickly brown in hot oil.
Put into a casserole dish. Make a sauce from 2 Tbs dark soy sauce, 2 Tbs light soy sauce, 2 Tbs rice (or wine) vinegar, 2 Tbs honey and 1 tsp Chinese
Five Spice powder. Fry finely chopped ginger and garlic until fragrant, then add the sauce, bring to a simmer and pour over the pork. Cover the casserole
and cook in a slow oven, about 140°C, for 90 minutes, stirring from time to time. The sauce should now be reduced and sticky. Stir in sliced spring onions
and some finely chopped red chilli (deseeded if preferred) and serve with rice and mixed vegetables, stir-fried with a quick and simple sauce made from
1 Tbs light soy sauce, 1 Tbs oyster sauce, 1 Tbs dry sherry, 1 Tbs sesame oil and 1 tsp cornflour.