Filipino sticky barbecue pork skewers

Begin by poaching the pork belly the day before, as it needs time to set. Place all the ingredients (apart from the spring onion greens) in a pan and gently simmer for 2.5–3 hours or until the meat is very soft and tender. Leave to cool to room temperature in the liquid, then press between two plates or trays in the fridge overnight

The glaze needs to be made the day before to achieve the best flavour too. Simply mix the ingredients together, cover and leave in the fridge overnight

The next day, cut the pork into neat 2cm cubes and thread onto skewers – remember to soak the skewers in water for 30 minutes first if using wooden ones

Brush the skewers with the glaze and place on a smoking hot barbecue or griddle pan. Turn regularly and brush with the glaze until there is charring on the pork and the meat has heated through. The char is important as it balances the flavour of the sweet glaze

Serve the skewers brushed with a little more glaze and sprinkle with spring onions