Chinese Braised Pork Belly (Dong Po Rou)

Rinse and cut pork belly into 4cm by 4cm square.

Secure the pork belly with cooking strings and blanch pork in salted boiling water for 2 minutes.

Remove and rinse under running water.

Pat dry the pork and heat up a frying pan, drizzle 2 tbsp oil in and sear the sides of the pork till golden brown.

Heat oil in a separate pan and add in the ginger, garlic and spring onions then the aromatics (cinnamon stick and star anises) fry for a min and add in brown sugar and fry until golden brown.

Add water and bring to boil.

Add in the dark soya sauce, light sauce and Chinese cooking wine and mirin.

Bring to boil. Add pork and simmer for 2 hours.

Turn off the heat. Remove the pork and let it cool down to room temperature.

Place the meat in a steamer and steam for 1 hour.

While the pork is steaming, heat up the gravy in a small pot and thicken with cornstarch slurry.

Once the pork is done, dish up the pork and cut into 4 equal blocks. Drizzle over the thicken gravy and serve!