Richard H Turner serves up sticky toffee pork and vinegar slaw inspired by Chinese cooking on Saturday Kitchen.

The ingredients for the pork: 1kg pork belly, bone in, 20g sea salt flakes, 2 litres of master pork broth (from above), or chicken broth, ½ tsp Chinese five-spice powder, 2 fresh chillies, chopped, ¼ tsp yellow mustard seeds, ½ tsp fennel seeds, ½ tsp black peppercorns, 100ml blackstrap molasses, 100ml light soy sauce, 100g dates, stoned and chopped and 100g light brown muscovado sugar.

For the vinegar slaw: 1 tsp fennel seeds, 200g white cabbage, 100g red cabbage, 100g fennel, 1 red onion, handful mixed fresh herbs (parsley, coriander and mint), 1 tsp sea salt flakes, 1 tsp freshly ground black pepper and 1 unwaxed lemon, juice and zest.