Prep: 20 minutes Cooking: 2 1/2 hours
1 tablespoon of vegetable oil
1 x 1kg piece of pork belly, cut in rashers
1 bunch of spring onions, white and light green part cut into batons, green top thinly sliced for garnish
2 cloves garlic, peeled and chopped
1 x 4cm piece of ginger, cut into julienne
2 star anise
125ml (1/2 cup) shaoxing wine
1/4 cup soy sauce
1/4 cup honey
800g fresh flat rice noodles (or 200g dried)
Sesame seed, to serve
Pre heat oven to 170C.
Heat pan over a medium to high heat and sear pork rashers on both sides for 2-3 minutes until golden brown. Remove.
Add the spring onions, garlic, ginger, star anise and cook for two minutes before returning the meat and add the shaoxing and bring to the boil then add the soy, honey and 1 cup of water and mix through.
Place the lid on and cook for 2 hours until the pork is meltingly tender. If the sauce needs thickening once cooked, remove the pork and bring the sauce to a boil for a few minutes.
To prepare the noodles, place them in a large bowl and cover with boiling water (or prepare as per packet instructions). Warm through for 5 minutes.
Portion noodles between bowls and top with the sticky pork and lots of sauce. Garnish with sesame seeds and curled spring onions tops.