Soy-braised pork belly 

Method

1. Put all the marinade ingredients, except the oil, in a pestle and mortar and crush to a paste. Add oil to loosen the mixture, then massage it into the meat. Cover and chill for 6-12 hours.
2. Put the soy sauce, orange juice, spices and sherry in a large saucepan or casserole with a tight-fitting lid. Stir in 1.75 litres cold water, then bring up to a simmer. Remove the meat from the marinade and lower into the stock. Simmer gently, covered, for 2½-3 hours until the meat is tender and the bones slide out easily. Set aside to cool with the meat still in its stock. Skim off any fat that rises to the top (see tip).
3. Transfer the meat to a chopping board (keep the stock but discard the flavourings). Cut the pork into 5cm cubes (discard the bones) and return to the pan – see Make Ahead.
4. Put the stock pan back on the heat and bring back up to a simmer. Cook for a few minutes to reheat the pork, then lift out the meat, set aside on a board and keep warm under foil. Add the cabbage and pak choi to the stock and cook for 2-3 minutes until tender. Remove the pan from the heat, then swirl in butter to taste.
5. Divide the veg among 4 bowls, add a ladleful of stock to each, then top with pieces of the pork. Serve with steamed or fried rice, garnished with sliced spring onions, with English mustard on the side.