Braised shaoxing pork belly with greens

Start by blanching the pork belly lardons – this is a common technique used in China to remove impurities from the meat. Bring a pot of water to the boil, then blanch the meat for a minute or two. Remove the pork belly, rinse under cold water and set aside

Pour a splash of oil into a large casserole pot, and put it over a medium high heat. Fry the garlic, ginger and spring onion pieces with a pinch of salt for a minute to release the aromas, then add the pork belly and dark soy sauce and fry for another minute

Add the light soy sauce, Shaoxing wine and water, along with another good pinch of salt (not too much though – the broth will reduce and therefore get saltier over time!) Bring to a boil, then simmer gently for 60-90 minutes with a lid on, depending how soft you like your pork belly. Keep skimming off any impurities as the broth cooks – this will give you a clear, clean broth at the end

When the pork is cooked, taste the broth for seasoning and adjust as required – rice wine vinegar will help cut through the richness of the broth, but you may want to add more salt and pepper too

Cook the noodles in a separate pan, according to the packet instructions. Drain, rinse with cold water to stop them sticking together, and toss them with the sesame oil

Take the spring onion tops you reserved for garnish and thinly slice them lengthways. Dunk them into ice water and they will crisp and curl up. Remove and drain on kitchen towel

Meanwhile, cook the Swiss chard and sugar snaps in the broth for 1 minute

Serve the broth, rice noodles, pork belly lardons and greens in a nice big bowl. Garnish with spring onion and thinly sliced red chilli