Place pork belly slices, cut into 4-5 cm chunks, into a saucepan and add 2 Tbs soy sauce, 2 Tbs dry sherry, a thumb-sized piece of ginger
cut into thin slices, a couple of spring onions and a clove of garlic, together with 500 ml water. Bring to a simmer, cover and cook gently
for about 60 minutes. Remove the pork and strain the cooking liquid into a jug. Now put 50g soft brown sugar into a pan and heat gently
until it melts and turns a deep golden brown. Add the pork to this, together with 250 ml of the stock – be careful as it might splatter
as you add the liquid. Bring to a simmer, stirring to dissolve the caramel, and cook for another 30 minutes, until the sauce becomes thick
and glossy. Meanwhile, make a pickled vegetable accompaniment: using a vegetable peeler, slice carrots and cucumber into thin strips, mix
with a chopped deseeded red chilli, 1 Tbs rice vinegar and 1 Tbs of honey and leave to meld the flavours for 20 minutes.
Serve the caramel pork garnished with chopped spring onions, along with white rice and the pickled vegetables.