Twice-cooked sticky pork belly salad

1/4 chinese cabbage, finely sliced
1 cup trimmed bean sprouts
1 bunch baby radishes, trimmed, finely sliced
1 bunch coriander leaves picked
1/2 bunch mint, leaves picked
1 kg piece boneless pork belly
About 2 litres of general stock
Vegetable oil, for deep-frying
2 tablespoon brown sugar
Lime wedges, to serve

In a heavy-based saucepan, cover pork with stock. Simmer gently, covered for 2-3 hours, until pork is tender.

Remove pork, then strain and reserve stock. Pat pork dry with paper towel.

Cut pork into 25cm cubes. In a wok or deep-frying pan, heat oil on high until surface shimmers. Deep-fry pork in 2 batches, 2-3 minutes each, until golden brown and crisp. Drain on paper towel.

Add sugar and 1 cup reserved stock to wok. Simmer, stirring, 3-4 minutes, until reduced by half. Return pork to wok, toss.

To make salad: In a bowl, toss all ingredients together. Place pork on salad and drizzle extra sauce over. Serve hot with lime wedges.

Notes: Put poached pork overnight in the fridge for a crisper result.