Braised red sticky pork with cucumber salad

Method

1. To make the pork, bring a large pan of water to the boil, then put the whole piece of pork belly into the boiling water and simmer for 5 minutes. Allow to cool, remove the fat, then cut into 4cm/1½in cubes.

2. Add the brown sugar to a large frying pan with a lid. Place over a high heat and allow the sugar to caramelise and turn brown without stirring. Add the onions, chilli, garlic and ginger. Stir to coat in the caramel before adding the aromatics – star anise, coriander seeds and cinnamon stick – then add the cubed pork, Shaoxing rice wine and soy sauce. Coat everything in the pan well, then pour in with the chicken stock or water. Reduce the heat, cover with the lid and simmer gently for 2 hours until soft.

3. Meanwhile, to make the cucumber salad, smash the cucumber using a rolling pin into roughly 5cm/2in chunks. Put into a bowl along with the salt and the sugar. Toss to coat then place in a colander and allow to soften for 10 minutes. Tip back into a bowl.

4. Heat the oil and garlic in a small frying pan over a medium heat. When the garlic is golden brown but not burnt, remove from the heat and mix with the cucumber. Stir in the soy sauce, coriander and vinegar.

5. Once the pork is cooked, add the spring onions and sesame seeds. Serve with smashed cucumber salad and cooked jasmine rice.