Simon Rimmer served up a tasty Korean Sticky Pork Belly on Sunday Brunch.

The ingredients are: 1.kg pork belly, cut into 30mm thick slices, skin on, 100ml soy, 100g red Korean chilli paste, 50g rice vinegar, 50g honey, 15ml sesame oil, 4 cloves grated garlic, 30mm piece grated ginger, Rice and cucumber to serve.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.