• 750 g (1½ lb) pork belly, trimmed and cubed
  • 400 ml (14 fl oz) chicken stock
  • 75 ml (3 fl oz) light soy sauce
  • finely grated rind and juice of 1 large orange
  • 1 tablespoon peeled and finely shredded fresh root ginger
  • 2 garlic cloves, sliced
  • 1 dried red Kashmiri chilli
  • 2 tablespoons medium curry powder (see page 18)
  • 1 tablespoon hot chilli powder
  • 1 tablespoon dark muscovado sugar
  • 3 cinnamon sticks
  • 3 cloves
  • 10 black peppercorns
  • 2–3 star anise
  • salt

Place the pork in a large saucepan or casserole, cover with water and bring to the boil over a high heat. Cover, reduce the heat and simmer gently for 30 minutes. Drain and return the pork to the pan with the remaining ingredients. Season to taste.

Add just enough water to cover the pork and bring to the boil over a high heat. Cover tightly, reduce the heat to low and cook very gently for 1½ hours, stirring occasionally.

Remove the lid and simmer, uncovered, for 30 minutes, stirring occasionally, until the meat is meltingly tender. Serve with steamed Asian greens and rice.

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