- 800gm pork belly with skin
- 500ml beer
- 4 dried chili
- 2 star anise
- 2 dried bay leaves
- 1 tbsp sezchuen peppercorn
- 1 cinnamon stick
- 1 tbsp oil
- 10 slices of old ginger
- 1 stick leek (sliced into small diagonal pieces)
- 2 tbsp Shiao Hsing wine
- Water
- 2 tbsp soy sauce
- 1 tbsp dark caramel sauce
- 1 tbsp oyster sauce
- 1 tsp salt
- 30gm rock sugar
Method
- Place pork belly skin side down on a cutting board. Cut pork belly into 2 inch thick portions without fully cutting through the skin so it remains as a long strip.
- In a pot, place pork belly and all the ingredients for boiling the pork belly. Add in some leeks. Ensure the water is enough to cover the pork belly. Boil for 5 minutes, drain and set aside.
- In a pan, add oil and fry the pork belly until lightly brown and set aside.
- Add oil into inner pot. Select “Claypot” function. Heat oil, add in leek, sliced ginger, dried chili, star anise, peppercorn and cinnamon and saute until fragrant.
- Mix all seasoning in a separate bowl and stir well. Pour in seasoning mixture and beer then place pork belly into inner pot and stir well. Close lid and cook until complete.
- From time to time, check if the sauce drys out. If it does, add in some water.
