Step 1

Add pork belly in a pot with enough cold water, add spring onions, slices of ginger, 1/2 teaspoon of Sichuan peppercorn and 1 tablespoon of cooking wine. Bring the content to a boiling and then simmer for 20 minutes. Then transfer the pork belly out and Poke as many holes as possible on the rind. Those small holes can bring the rind enough wrinkles.

Step 2

Then brush dark soy sauce on the surface of the pork belly cube and set aside for 15 minutes. Pour oil in a pot (recommend 2 cm oil level). Drain with kitchen paper and fry the pork belly cube with rind downside. Cover a lid at the beginning so you won’t get yourself burnt by the hot oil. Fry for 6-8 minutes and then slightly fry the other sides too.

Step 3

Transfer the pork belly out and soak in warm water for at least 30 minutes until the rind becomes slightly soft.

Step 4

Cut the pork belly into 0.8 cm thick large slices. Lay those slices in the steaming bowls.

Step 5

Soak the mei cai with cold water and wash carefully. Drain and set aside. Add around 1 tablespoon of oil in wok, fry minced ginger until aromatic, place Mei Cai in and fry until dry.

Step 6

Mix all the sauce ingredients in a small bowl.

Step 7

Top the pork belly slices with mei cai and place 1 bay leaf, 1 star anise and 4-6 sichuan peppercorns on top in each steaming bowls. We make two bowls this time. Drizzle the sauce evenly.

Step 8

Set up the steamers and steam for 1.5 hours to 2 hours. Then pour the sauce out so we can thick them in the next step.

Step 9

Bring the sauce to a gentle simmer, and add the cornstarch to thicken it.

Step 10

Cover the bowl of pork with your serving plate and flip it over onto the plate. Pour the sauce over the dish and serve.