- 150g/5½oz pork belly
- 1 star anise
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp fennel seeds
- 2 cloves
- 500ml–1litre/18fl oz–1¾ pints boiling water
- 2 tbsp vegetable oil
- 80g/3oz French dwarf beans, trimmed
- 2 garlic cloves, thinly chopped
- ½ spring onion, roughly chopped
- ½ onion, finely sliced
- 50g/1¾oz sweet red peppers, thinly sliced
- 50g/1¾oz Chinese leaf, thinly sliced
- ½ tbsp light soy sauce
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tsp corn flour
- 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
- To make the pork belly, put the meat into a saucepan with the other ingredients and simmer on a low-medium heat for 45 minutes. Drain through a sieve and allow to cool. Cover with cling film and place in the fridge overnight or for at least 1 hour.
- Blanch the beans in boiling water for 2 minutes. Refresh in cold water and set aside.
- Slice the pork into 2–3mm thick slices and place in a small mixing bowl. Add the marinade ingredients and massage into the pork using your hands.
- To make the stir-fry sauce, mix the ingredients together in a ramekin or small bowl.
- Heat the oil in a wok placed over a high heat. When the oil is smoking add the marinated pork and sear well on both sides for 1 minute. Remove the pork and set aside.
- Add the garlic, spring onion and onions to the hot wok 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.
- Return the pork to the wok with the stir-fry sauce and boil for 30–60 seconds stirring well. Tip onto a large plate and serve.