Pork and vegetable stir-fry recipe
 It's worth taking the time to poach and marinate the pork for this delicious stir-fry. Once that's done it's ready in minutes. 150g/5½oz pork belly1 star anise1 cinnamon stick2 bay leaves1 tbsp fennel seeds2 cloves½ tbsp light soy sauce1 tsp sesame oil½ tsp sugar1 tsp corn flour1 tbsp oil 150g/5½oz pork belly 1 star anise 1 cinnamon stick 2 bay leaves 1 tbsp fennel seeds 2 cloves ½ tbsp light soy sauce 1 tsp sesame oil ½ tsp sugar 1 tsp corn flour 1 tbsp oil 80g/3oz French beans, trimmed1 tbsp vegetable oil2 garlic cloves, thinly chopped½ spring onion, roughly chopped½ onion, finely sliced50g/1¾oz sweet red peppers, thinly sliced50g/1¾oz Chinese cabbage, thinly sliced2 spring onions, finely sliced, to serve 80g/3oz French beans, trimmed 1 tbsp vegetable oil 2 garlic cloves, thinly chopped ½ spring onion, roughly chopped ½ onion, finely sliced 50g/1¾oz sweet red peppers, thinly sliced 50g/1¾oz Chinese cabbage, thinly sliced 2 spring onions, finely sliced, to serve 1 tsp chilli oil1 tbsp hoisin sauce½ tbsp light soy sauce1 tbsp Shaoxing rice wine½ tsp dark soy sauce100ml/3½fl oz fresh chicken stock 1 tsp chilli oil 1 tbsp hoisin sauce ½ tbsp light soy sauce 1 tbsp Shaoxing rice wine ½ tsp dark soy sauce 100ml/3½fl oz fresh chicken stock Method To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour.Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands.Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok.To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals.Mix together the stir-fry sauce ingredients.Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. To make the pork belly, put the meat into a saucepan with the star anise, cinnamon stick, bay leaves, fennel seeds and cloves with 500ml–1litre/18fl oz–1¾ pints boiling water. Simmer on a low-medium heat for 45 minutes. Drain through a sieve and place in a cold bowl. Cover with cling film and refrigerate overnight or for at least 1 hour. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add soy sauce, sesame oil, sugar and corn flour and massage into the pork using your hands. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. Heat the oil in a wok placed over a high heat. When the oil is smoking, add the pork and sear well on both sides for 1 minute. Remove the pork and set aside, leaving the pork juices in the wok. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. To make the stir-fry, blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Add a little more oil to the hot wok and add the garlic, spring onion and onion and stir-fry for 30 seconds or until the onions are lightly browned. Add the red peppers, Chinese leaf and beans at 30 second intervals. Mix together the stir-fry sauce ingredients. Mix together the stir-fry sauce ingredients. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve. Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate or between 4 bowls, garnish with spring onions and serve.