Sticky Szechuan Pork with Sesame Seeds

This recipe is Chinese cooking at it’s best – the pork belly is cooked slowly with the spices, so it fully absorbs all their delicious Szechuan flavours, and is then coated in a rich sticky sauce. You can leave the skin of the root ginger on when preparing this dish. Not only does this make the preparation quicker, but according to a friend of mine, Mr Hung, in Chengdu, the skin adds a better flavour and is very healthy to eat. Frankly, less peeling can only be a good thing! Just make sure