Step 1

Put the julienned ginger in a medium-size bowl filled with water (this reduces the sharp spiciness of the ginger). Leave it for 15 minutes, then drain.

Step 2

If your pork belly slices are very long, cut them into about 10cm / 4” long pieces.

Step 3

Put all the Broth ingredients into a single-serving clay pot or a small shallow pot and bring it to a boil.

Step 4

Add the pork to the pot/pan. Reduce the heat to medium when it starts boiling and cook until the surface of the pork just changes colour to light brown. Remove scum as it surfaces.

Step 5

Spread garlic chives over the pork, then scatter the ginger to cover the surface.

Step 6

Cook for a couple of minutes until the garlic chives are cooked through and are wilted. You may want to push the vegetables down using chopsticks or a spatula so that they submerge in the broth.

Step 7

Turn the heat off and serve with a small serving bowl.