Pork belly hot pot

Pour the chicken stock into a pan along with the caster sugar, mirin, rice vinegar and two tablespoons of the soy sauce. Bring to a simmer and add the ginger, chilli, garlic and lemongrass. Simmer for ten minutes, or until aromatic.

Heat the vegetable oil in a pan and fry the pork belly slices on both sides for 3-4 minutes on both sides, or until golden-brown. Add the remaining soy sauce and cook for a further 30 seconds.

Add the pork to the simmering stock pan and cook for 20 minutes with a lid on, or until the pork is tender and falling apart. Add the mushrooms and pak choi and cook for 1-2 minutes, or until the pak choi has wilted.

Ladle the hot pot into deep bowls and garnish with the spring onions and a drizzle of sesame oil.