Pork with Star Anise

Directions

1. Cut the belly into chunks about 5cm (2in) square.
2. Put in a saucepan with enough water to cover. Bring to the boil, turn down the heat to a simmer and cook for five minutes. Skim off any scum.
3. Strain the pork , rinse the pan and put the pork back in.
4. Add about 1.5 litres (2 pints 15fl oz) fresh water (or light chicken stock ), plus all the other ingredients, setting aside half the spring onions .
5. Bring to the boil then turn down to a simmer, cover tightly and leave to cook very gently for two hours, or until the pork is completely tender. Make sure it doesn’t boil dry – add more water if you need to.
6. Scoop out the pork with a slotted spoon and set aside.
7. Reduce the liquor by boiling until you have a good flavour .
8. Return the pork to the liquid and heat through.
9. Serve in bowls with the rest of the spring onions sprinkled over the top. Offer noodles or boiled rice, plus some kind of stir-fried greens – cabbage or bok choi.