Step 1: Slow Cook the Pork Belly

• Place pork belly slices, hot stock, chopped ginger, garlic cloves, rice wine, and sugar into a large pot or deep pan.

• Bring the mixture to a gentle boil over medium heat.

• Reduce heat, cover the pan with a lid, and simmer gently for 2 hours. Check occasionally to ensure it stays at a simmer.

Step 2: Drain and Reserve Liquid

• Turn off the heat and carefully drain pork belly slices, discarding garlic and ginger pieces.

• Optionally, reserve the cooking liquid for soups or sauces (excellent for noodle soup bases).

Step 3: Crisp the Pork Belly

• Chop cooked pork belly into bite-sized chunks (approximately 1 inch each).

• Heat 1 tablespoon vegetable oil in a cast iron or heavy-bottomed skillet over medium-high heat.

• Add pork pieces to skillet. Season with salt and pepper. Cook until golden and crisp on all sides, about 5-7 minutes, turning regularly.

Step 4: Prepare the Garlic and Chili Glaze

• Meanwhile, whisk together ginger, chili, honey, brown sugar, soy sauce, lemongrass, and remaining 1 tablespoon vegetable oil in a bowl.

Step 5: Glaze and Finish Cooking

• Pour glaze over crisp pork belly pieces in the skillet.

• Stir continuously, coating pork pieces evenly. Cook until glaze thickens, darkens slightly, and becomes glossy (approximately 3-5 minutes).

• Remove from heat immediately.

Step 6: Serve

• Serve hot, garnished with chopped green onions or cilantro if desired.

• Pair with steamed jasmine rice and steamed or stir-fried green vegetables.