Begin by pouring the litre of water into a wok and bringing to the boil.

Reduce to a simmer and add the pork, spring onions, ginger, garlic and half of the red chilli.

Let the aromatics and the pork simmer for 5 minutes.

Remove the pork from the wok and place on to kitchen roll and pat dry.

Discard the water and aromatics in the wok.

Next, heat the sesame oil in the wok before adding the pork.

Cook the pork for roughly 15 minutes until golden brown all over.

Again, remove the pork from the heat and place on to clean kitchen roll. Pat dry.

Add the 250ml water, sweet chilli dipping sauce, soy sauce and dried spices to the wok.

Stir well to ensure there are no lumps of spice.

Heat the sauce gently for 5 minutes until it begins to thicken.

(If a scum from the pork which was cooked earlier emerges on the sauce at this stage strain through a sieve.)

Add the pork back to the wok and cover with a lid.

Let the pork cook in the sauce for 20 minutes.

Once the 20 minutes is up, remove the lid and cook for a further 10 minutes until the sauce has completely reduced.

(During this time you can prepare your rice or noodles.)

Serve with a sprinkling of Chinese Chives and the remaining red chilli.