600g pork belly slices
1 knob ginger
2 cloves garlic
1 star anise
1 small stick cinnamon bark
1 tbsp Chinese cooking wine (Shaoxing wine)
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp white sugar
2 tbsp UmamiPapi Chilli Oil
2 cups water
1 spring onion (to garnish)
1 bowl steamed rice (jasmine or basmati)
1 bunch Asian greens (bok choy or Chinese mustard greens)
- Chop the pork belly into small cubes leaving the skin and fat on.
- Add oil to a hot wok and add the pork belly and cook until all sides are brown.
- Remove from heat and in a separate pot, add some of the pork oil from the wok into the pot.
- Chop the ginger and garlic into rough slices and add to the pot along with the star anise and cinnamon bark. Allow the aromatics to roast on low heat for couple minutes.
- Place the pork belly into the pot with the aromatics and add the Chinese cooking wine, light soy, dark soy, sugar and UmamiPapi Chilli Oil.
- Add water to the pot and cover on low heat for 1.5-2 hours.
- Remove the lid and test to see if your pork is tender enough. If you can tear the meat easily with a fork or spoon, it is ready. Otherwise cover and leave for an additional 30 minutes.
- Once ready, turn the heat on high and continue to stir consistently. It is important to keep stirring otherwise the base of the pot can burn the sauce and pork.
- Once the sauce becomes less watery and more of a thick, saucey consistency remove the lid and take out the star anise, cinnamon bark and ginger.
- Chop spring onion into diagonal slices (much easier with a pair of kitchen scissors) and serve over steamed white rice and Asian greens.