Place pork belly in a large pan, add a thumb-sized piece of ginger, chopped, 3 cloves garlic, chopped, 2 Tbs dry sherry and 1 Tbs caster sugar.
Cover with chicken stock, bring to a boil, cover, turn the heat down and simmer gently for 2 hours. Remove from the pan and let cool, then chop
into bite-sized chunks. Meanwhile, make a sauce by mixing together 2 Tbs olive oil, a thumb-sized piece of ginger and a deseeded red chilli,
both finely chopped, a Tbs honey, a Tbs brown sugar, 2 Tbs dark soy sauce and a tsp lemon grass paste. Fry the pork in hot oil until it starts
to turn golden brown, then add the sauce over the pork, cooking until it becomes dark and sticky. You may wish to add a splash of water to thin
the sauce a little. Serve garnished with chopped spring onions alongside rice noodles (cooked according to the package) and stir-fried courgettes.
For the courgettes, cut in half lengthwise then slice into thin Ds, put into a basin and sprinkle salt all over, shaking to mix well. Leave for
10-15 minutes for the salt to draw out some of the water, then drain in a seive, run cold water through them and drain again. Heat a little oil
in a pan and add the courgettes along with an onion sliced top to bottom into thin slivers, shaking the pan to cook everything together, for 2-3 minutes.
Sprinkle with sesame seeds, a tsp or two of sesame oil and a dash of light soy sauce, then serve with the pork and rice noodles.