Aromatic pork belly hotpot recipe
 1.5kg/3lb 5oz belly pork, with rind still on570ml/1 pint pork or chicken stock (if available, otherwise water)12 spring onions100ml/3½fl oz light soy sauce75ml/2½fl oz Chinese rice wine25ml/1fl oz rice wine vinegar2 tbsp demerera (or light brown) sugar3 star anise10cm/4in piece of fresh ginger root, peeled and sliced in roundsa good pinch of dried chilli flakes 1.5kg/3lb 5oz belly pork, with rind still on 570ml/1 pint pork or chicken stock (if available, otherwise water) 12 spring onions 100ml/3½fl oz light soy sauce 75ml/2½fl oz Chinese rice wine 25ml/1fl oz rice wine vinegar 2 tbsp demerera (or light brown) sugar 3 star anise 10cm/4in piece of fresh ginger root, peeled and sliced in rounds a good pinch of dried chilli flakes Method Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent.Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty.Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through.Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Cut the pork belly in large rectangular chunks (2.5x5cm/1x2in), put in a large pan, pour over enough boiling water just to cover, then bring back to the boil. Simmer gently for about 5 minutes, skimming off the scum that rises to the surface, then drain through a colander. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Rinse out the pan if necessary, return the pork to it and pour over enough boiling hot stock (if available) or water to cover it again. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent. Cut 5 of the spring onions in half and add to the pan with the soy sauce, rice wine, vinegar, sugar, star anise, ginger and chilli flakes. Cover tightly and simmer very slowly for about 2 hours, turning the meat occasionally, until the pork is very tender, soft and succulent. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty. Remove the pork with a slotted spoon and set aside. Strain the cooking liquid, ideally through muslin or a fine chinois, into a clean pan. Skim off as much fat as you can (but dont worry about leaving a little), then boil the stock hard to reduce and concentrate the flavours. It should be lightly syrupy and intensely aromatic, but don't over reduce as the soy sauce may make it very salty. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through. Thinly slice the remaining spring onions on the diagonal. Return the pork to the sauce and heat through. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat. Serve over plain noodles in a warmed soup bowl, with plenty of the sauce ladled over, and the sliced spring onions scattered over the meat.