- 900 g whole pork belly, skin on
- 500 ml Shoaxing rice wine
- 3 tbsp soy sauce
- 5 cm ginger, peeled and bruised
- 3 cloves garlic, peeled and bruised
- 3 spring onions, roughly chopped
- 2 star anise
- 4 tbsp runny honey
- 2 tbsp soy sauce
- 1 fresh red chilli, sliced, for garnish
- Fresh coriander, for garnish
- 1 spring onion, sliced, for garnish
- In a medium size stock pot, mix in Shoaxing wine, soy sauce, ginger, garlic, spring onions and star anise. Then place the pork belly on top of the aromatics and pour enough water to cover the pork. Bring to a boil and then reduce the heat to simmer for 2 hours, or until the meat is soft and tender. Turn the meat every 30 mins to ensure even cooking.
- Remove the pork from the braising liquid and set aside to cool. Cover with a clean muslin cloth.
- Pre heat oven to 200 celsius. Set the pork on a chopping board and remove the skin with a sharp knife. Line a baking tray and gently transfer the pork onto the try.
- Prepare the glaze by mixing honey and soy sauce together. If you wish to have more glaze (for the rice ahem! ahem!), then add more by following ratio of 1 of soy sauce to 2 of honey. Taste. The glaze should have an even balance of sweet and salty. Then spoon the glaze all over the pork. Use the back of the spoon to spread the glaze to all parts of the pork.
- Place the tray in the oven and roast until both top and bottom has browned and charred to perfection, about 20-30 mins. Continue basting with the glaze to achieve that oh-so-yum glossy surface.
- Remove from the oven. Set aside to cool for 5-10 mins. Then slice the pork belly into large pork belly chunks. Transfer to a serving plate. Drizzle with leftover glaze and garnish with sliced chillies, fresh coriander and spring onions. Serve with steamed rice and hard boil eggs!
Share It To Your Friends!