Ingredients
1 1/4 kg pork belly
4 cups water
1 cup dark soy sauce
1 cup shaoxing wine
1 1/2 cups caster sugar
4 star anise
2 cinnamon sticks
3 thick slices fresh ginger
fresh red chili
fresh coriander
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Large cypress tub — season sushi rice for parties and large batches
Carbon steel wok for authentic wok hei and stir-frying
Classic carbon steel wok — seasons beautifully, authentic wok hei
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Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals. Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours. Remove pork and refrigerate over night. Strain braising stock cover and refrigerate. Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly. Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred. Serve pork topped with fresh red chili and fresh coriander leaves.