Cut slices of belly pork into large chunks and put into a saucepan with hot chicken stock, a thumb-sized piece of peeled
and chopped ginger, 2 crushed cloves of garlic, a Tbs rice wine and a Tbs caster sugar. Bring to a boil and simmer gently
for about 2 hours. Drain the pork and fry in a little oil until lightly browned, then add a thumb-sized piece of peeled
and chopped ginger, a deseeded and chopped red chilli, 2 Tbs honey, a Tbs brown sugar, 3 Tbs soy sauce and a squeeze
of lemon juice. Bring everything to a boil and simmer until the sauce thickens and becomes sticky. Tip into a serving dish
and garnish with more sliced red chilli and sliced spring onions.
For the bok choy, separate the leaves from the stalks, cutting the stalks into large chunks and tearing the leaves in half.
Stir-fry a chopped clove of garlic and a small piece of ginger cut into matchsticks for a minute, then add the bok choy stalks
and stir-fry for another minute. Add in a Tbs soy sauce and a ½ tsp honey, then stir in the leaves. Stir-fry until the leaves
start to wilt, then drizzle with sesame oil and serve with the pork belly, accompanied with rice garnished with coriander.