Step 1

In a Dutch oven or skillet, heat up 1 - 2 tbsps oil over high heat. Once hot, stir fry ginger, garlic, and spring onion for 15 - 20 seconds until they release their fragrance.

Step 2

Add cinnamon bark and star anise, and stir-fry for a few more seconds. Add water and bring to a boil.

Step 3

Tip in the seasonings and gently put in the pork belly. Bring to a boil again.

Step 4

Then reduce heat until the liquid is at a steady simmer. Braise for 2 - 2.5 hours, or until the pork is as tender as you'd like it. Note: If the liquid reduces too quickly before the pork is tender enough, add a bit more water as needed, and continue braising until the meat reaches the tenderness you want.

Step 5

Dish out the pork and set aside to cool.

Step 6

Strain the braising liquid into a small saucepan (discard the solids). If there isn't much liquid left, add 2 - 3 tbsps water and bring to a gentle simmer.

Step 7

Sweeten with sugar and maltose (or honey), to your taste, to balance the saltiness of the soy bean paste.

Step 8

Thicken with corn starch slurry until it has the consistency of a thick glaze. Note: If you added more water to the sauce, you may need to prepare extra slurry for thickening it.

Step 9

Slice the braised pork into 2-cm thickness (or thinner, if you prefer). Arrange on a serving plate. Spoon the thick sauce all over and garnish with chopped spring onion or cilantro. Serve immediately.