Pork Belly & Cola Stir Fry

For the pork belly

• 1 tbsp sunflower or vegetable oil
• 300g pork belly
• 3 garlic cloves
• 1 thumb-sized piece ginger
• 3 spring onions
• Handful fresh coriander and sliced red chillies, to garnish

The Poaching Liquid

• 1 star anise
• 1 cinnamon stick
• 2 bay leaves
• 1 tbsp fennel seeds
• 2 cloves
• 1 tsp salt

The Sauce

• 1 tbsp tomato purée
• 1 tsp English mustard
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp runny honey
• 150ml cola

• Fill a saucepan ⅔ the way up with hot water along with all ‘The Poaching Liquid’ ingredients and pork belly, and bring to a boil. Turn the heat down to low and allow to simmer. Cook for at least 15 minutes if you just want a quick meal, however if you want to make the pork more succulent and soft, poach for 45 minute to an hour, topping up with hot water when needed.

• Once poached, drain and pat dry on a clean tea towel, allow to cool and then slice into thin slices.

• Meanwhile, roughly chop the ginger, garlic and then slice the spring onions and chilli into rough chunks and set aside for later.

• To make the cola sauce, mix the ingredients together in a bowl and set aside.

• Build your Wok Clock: Pork at 12, then your chopped garlic, ginger, spring onions, and sauce.

• Heat 1 tbsp oil in a wok or large frying pan over a medium-heat. Add the pork and fry on one side for about 2 minutes, or until well browned, then flip over and cook on the other side until browned and crisp. (Take care as the fat may spit).

• Add the chopped garlic, ginger and spring onions and fry with the pork for 10–20 seconds, stirring and tossing together. Pour ‘The Sauce’ all over the pork and bring to a vigorous boil for 1–2 minutes, turning the pork to coat in the sticky sauce.

• Serve topped with fresh coriander and sliced chillies.