Chinese Belly Pork

Another family favourite here. Allow one rasher of belly pork per person. You can use rindless belly pork., my family like the rind on. If cooked long enough, it goes nice and soft.

Cut 4 rashers of belly pork into cubes, and add to a large saucepan with 1tsp five spice powder and 1 tsp of salt. If its a non stick pan you won't need any oil. Add a dash of soy sauce and fry on high until the meat is browned on the outside and then turn down to low and put the lid on. Cook for at least 30 minutes, stirring occasionally.

Meantime, cut one onion and two contrasting coloured peppers into chunks. Crush or puree one clove of garlic. Peel and grate a 2-3cm cube of ginger root.

After 30-40 minutes of cooking add the onion with 1tbsp spare rib sauce, 1tbs oyster sauce and two tbsps water, stir, turn up to high and cook for 10 minutes. Then stir in the peppers, garlic and ginger with 2 tsp cornflour mixed in 2 tbs water, and cook for another 10 minutes.

Add a shake of sesame oil to the pan and stir in before serving.

This is good with plain rice and stir fried veg.