Slow-roasted, juicy pork belly

• 1,2kg pork belly
• Vegetable oil for deep-frying
• 2 chopped onions
• 2 Tbsp olive oil
• 1 cup chicken stock

For the sauce:

• 1 cinnamon stick
• 4 cloves garlic
• 2 star anise
• Salt and pepper to taste
• 2 Tbsp sugar
• 3 Tbsp dark soy sauce
• 1 Tbsp light soy sauce
• 1 Tbsp fish sauce
• 1 tsp coriander
• ½ tsp Chinese five spice
• Salt and pepper to taste
• 1 Tbsp honey
• 2 cups of grapes

1. Pour hot water over the pork belly and set aside for about 10 minutes. Drain the water and using a kitchen towel or cloth, tap the meat dry.
2. Score the pork belly into strips of around 2cm.
3. Deep-fry the pork belly in vegetable oil until crispy on the outside, and then cut the pork belly up into small cubes.
4. In a pan, fry the onions and olive oil. Then add all the ingredients for the sauce and cook for five minutes.
5. Add the meat, onion mixture, spice mixture and chicken stock to the bowl of a slow cooker. Cover and cook for three hours on high.
6. Serve with your choice of rice and vegetables.