Miso pork belly

Rich, savoury and super-simple to make. Feeds 2

• 400g pork belly slices, cut into pieces
• 2 tbsp veg oil
• 2 cloves garlic, sliced
• 6 spring onions, sliced
• 2 tbsp white miso
• 2 tbsp tamari
• 3 tbsp mirin

1. Bring a large pan of water to the boil and slip in the pork belly pieces
2. Bring back to the boil and simmer for 5 mins
3. Drain the pork and discard the water
4. Mix together the miso, tamari and mirin in a small bowl with 150ml water
5. In a shallow saucepan or deep frying pan, heat the veg oil over medium
6. Fry the pork belly until golden and then remove
7. Turn the heat down and briefly cook the garlic and spring onions
8. Pour the miso mixture into the pan and bring to a bubble
9. Add the pork back in and stir
10. Turn to the lowest heat, cover and cook for 1-2 hours. Stir occasionally and add a little more water if it gets too dry
11. Serve on steamed rice with a scattering of sesame seeds – plus a crisp and crunchy salad with sesame dressing on the side