Spicy pork sliders with kimchi

In a 20cm x 30cm baking dish, add pork belly or roast and use half the marinade bottle (reserve the other half for later) and turn to coat. Marinate, covered, in the fridge for 30 mins or ideally 4 hours or overnight if you have time. Take out of the refrigerator before cooking.

Preheat oven 180 degrees or BBQ to a moderate heat.

In a separate pan heat the oil, Take the pork out of the marinade and sear off the marinaded pork. Mix the stock, Worcestershire sauce, sugar and chilli together in a bowl.

When all pork sides are seared off, pour in the chicken stock mixture till it comes halfway up the meat. Wrap the meat dish in foil and leave with the lid closed and turn down the BBQ heat and cook for 30 mins, In the oven cook for 35 mins with foil covered.

Turn the pork over, and you may need some more stock or water to top up and recover with foil and cook for a further 35 mins. Take off the heat and allow to rest.

Shred the pork with a fork in the pan you cooked, adding the remaining marinade and mix through. Place shredded pork on a role or slider with Kimchi serve.