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This sticky-sweet Vietnamese pork belly dish is definitely a supper worth celebrating. Poaching the meat for an hour in a mix of fragrant spices before slicing and caramelising in a sticky ginger, shallot and poaching stock sauce, gives it a delicious, melt-in-the-mouth texture – trust us, it's worth the wait. Serve with rice and a sharp salad of pickled veg for the ultimate Vietnamese dinner. See method
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