Honey-glazed Mull Pork Belly with Sweet Woodruff and Bok Choy by The Ninth Wave Restaurant, Mull

The Mull free-range pork is so flavourful in this recipe. The delicious fat bastes the meat by itself and ends up wonderfully caramelised and tender. We use sweet woodruff to impart a decidedly spicy aspect to the pork, but you can use cinnamon instead. The pork is possibly even better when reheated as leftovers.

The Ninth Wave Restaurant on the Isle of Mull showcases quality modern British cuisine with an eclectic mix of vibrant ethnicity: a celebration of quality produce gathered from the magnificent provender of Scotland.

For more information visit www.ninthwaverestaurant.co.uk

Ingredients: Serves 4
1 kg/2lb 4oz pork belly
1 tbsp sweet woodruff leaves or 1⁄4 tsp cinnamon
1 tbsp honey
1 tsp five-spice powder
2 tbsp vegetable oil
5 cloves garlic, minced
2 tbsp grated palm sugar or brown sugar
4 tbsp dark soy sauce
3 star anise
6 shallots, finely chopped 
260ml pork stock 
1 tsp sea salt
4 heads bok choy 

1 Using a very sharp knife, 
slice the pork into strips about 1.5cm thick. Do not remove the skin or the fat, which will become yummy and unctuous when cooked. 
2 Mix one tablespoon of the soy sauce with the woodruff, honey and five-spice powder in a bowl, and marinade the sliced pork in the mixture for 1 to 3 hours in the fridge. 
3 Heat the vegetable oil to a high temperature in a heavy-bottomed pan with a well-fitting lid. 
4 Fry the garlic, shallots, star anise and sugar together until they begin to turn golden. 
5 Turn the heat down to medium and add the pork and marinade to the pan. Fry the pork until it is browned on all sides. 
6 Add the stock, salt and the rest of the soy sauce. Bring the mix to the boil, reduce to a gentle simmer, cover and continue to simmer for two hours, turning the meat regularly. Add a little water to the pan if the sauce seems to be reducing and thickening too much. 
7 Just before serving, cut the bok choy in half and steam for 2 minutes. 
8 Serve on warmed plates with the pork belly. 
9 Garnish with spring onions, sweet woodruff or clover flowers

In association with Taste Communications.