Step 1

Submerge the pork belly in a pot of cold water and bring the pot up to a boil on high heat. This will take about 10 minutes. White/grey scum (impurities) will float to the top.

Step 2

Discard the pot of water and rinse the pork belly under the tap, removing any impurities. Pat the pork dry with paper towels.

Step 3

With a sharp knife, cut the pork belly into large chunks. See video or step by step images in the post above for reference. (note 2)

Step 4

Pat dry the pork belly chunks thoroughly again. (important! note 3)

Step 5

Add crystal sugar with oil into a large non-stick pan. Dissolve sugar on low heat, stirring regularly.

Step 6

Once the sugar has melted and begun to caramelise, add in ginger. Gently stir for about 30 seconds.

Step 7

Add in pork belly and spread it out into a single layer. Turn the heat up to medium-high. Flip the pork belly every minute or so for about 6 minutes.

Step 8

By now, the pork should be glossy and caramelised by the sugar. Deglaze the pan with shaoxing wine. Stir occasionally for about 1 minute.

Step 9

Add spring onions and whole garlic cloves, stir fry for about 30 seconds. Then, add in soy sauces and spices. Stir fry for 30 seconds.

Step 10

Transfer pork belly mixture into a medium-sized heavy-based pot with a lid. I used a cast-iron pot (clay pot is also a great option). Add in 2 cups of water.

Step 11

Bring up to a boil then place the lid on and simmer on the lowest heat possible for 1.5 hours (note 4). No need to stir the pot whilst braising.

Step 12

To finish off, remove the lid and reduce the sauce by about ½ on high heat. This will take about 3 - 5 minutes.

Step 13

Serve with rice and preferred Asian greens!