Main : Pork Belly (with skin intact) – sliced to about 1 inch size

Braising : Ginger – 1/2 inch of ginger root (smashed)
Garlic – couple clove (smashed)
White Peppercorn – abt 1 1/2 teaspoons (coarsely grounded)
Cinnamon stick – a tiny piece
Coriander seeds (abt a tablespoon)
Dark soy and Corn-starch mixture (optional)

Garnishing : Scallion (sliced to abt 2 inches long)
One sliced red chilli

Flavor Seasoning : Salt, Sugar, Shaoxing wine, Sesame oil, Back pepper and Oyster sauce. All to taste.

(*NOTE* : Just dash of everything, if U prefer a stronger intensity of an ingredient’s flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!)



Braising the Pork – Saute all the Braised Ingredients till aromatic. Add in the Pork Belly and saute in medium heat till a little brown (U want to render the fat). Add water just enough to cover the meat, bring to boil in high heat, then lower the to low and simmer for 1 hour or so. The longer U simmer the softer the Pork Belly becomes, your preference. At this point U can add a dash of Black soy, just for coloring and a little Corn-starch mixture to thicken the sauce if U like. Add the garnishing ingredients and mix well.  Add all the Flavors Seasoning and give a quick stir. Plate and serve hot.


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