Mahogany-Glazed Pork Belly

Place the pork in a large saucepan. Cover the pork with water, bring to the boil and simmer gently, covered, over medium heat for 30 to 40 mins or until cooked through. Remove from liquid; cut pork into 3 cm-square pillars. Keep simmering the pork liquid, uncovered, until reduced by half.

Meanwhile, in a small frying pan, cook the oil, garlic, ginger and onion over medium heat for 2 to 3 mins or until fragrant and golden. Add onion mixture to the pork liquid with remaining ingredients, except coriander; return pork to the pan. Simmer, uncovered, for about 50 mins or until the lean parts of the meat split easily when squeezed gently. Remove pork from pan; cover to keep warm.

Skim fat from liquid. Strain liquid into a bowl; return to pan. Boil, uncovered, until thick and syrupy.

To serve, arrange the pork pillars attractively in a wide shallow dish, then pour the sauce over the top so each piece is coated in a lovely gloss. Sprinkle with coriander. Not suitable to freeze or microwave.