1 kg pork belly, cut into square
8 slices of ginger
5 spring onions, cut into 4 cm
3 star anise
1 stick of cinnamon
200g rock sugar
2 cup light soy sauce
3 tbsp dark soy sauce
1/3 bottle of Shaoxing wine (the one without salt)
1 1/2 cup of water
- Blanch pork in boiling water for 5 minutes to remove the scum. Remove blanched pork from water.
- Put the spring onion and ginger in a pot (I used a Japanese claypot). Put the pork skin side down on the spring onion and ginger. Then add all the rest of the above ingredients.
- Bring it to boil, then simmer it slowly for 1 1/2 hours, then turn the pork skin side up and simmer for another 1 1/2 hours or until the pork is soft and caramelized. Remember to taste and adjust the salt and sugar to your preference.