Step 1

Cut pork belly into 5cm cubes.

Step 2

Finely chop the eschalots, brown onion, coriander roots and spring onion roots. Finely mince garlic and ginger.

Step 3

In a casserole pot, sauté oil, garlic, onion, shallots, coriander roots, spring onion roots for 3 minutes. Add in pork belly.

Step 4

Add caramelised sugar, five-spice and constantly toss for 10 minutes on medium-high heat. Add water. Add coconut juice and bring to the boil.

Step 5

Add salt, fish sauce, soy sauce, sugar, pepper.

Step 6

Simmer for 1.5 hours till meats tender.

Step 7

After 90 minutes, turn up the heat to high and stir constantly for 30 minutes.

Step 8

Serve on a dish and sprinkle with fried garlic, coriander leaves, chopped spring onion and sliced long red chilli.