Place over a medium high heat and bring to the boil.
Put the lid on and reduce the heat and simmer for about 2 hours. The pork should be tender.
When cooked, remove from the heat and transfer the pork to a chopping board.
Cut the pork into convenient size. I like thin slices and bite size chunks.
Place a frying pan on a high heat and add the oil.
2 tbsp vegetable oil
Add the sticky glaze ingredients into a bowl and stir well to combine.
1 piece ginger, 1 large red chilli, 2 tbsp honey, 2 tbsp brown sugar, 3 tbsp dark soy sauce, 1 tsp lemon grass paste, salt, pepper
When the oil in the frying pan is hot, add the pork with a pinch of salt and pepper and fry until the pork turns golden.
Carefully pour the sticky glaze sauce over all of the pork and continue to cook until the pork is golden and sticky. The skin of the pork belly will become crispy.
Serve with boiled rice and pour the sauce over the dish. Don't want to waste it.