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Ingredients
US|METRIC
4 SERVINGS
- 500 grams pork belly (preferably with no pieces of cartilage at the base. I also used a squarish piece to be able to fit into the pot.)
- 2 tsp. dark soy sauce
- 2 inches ginger (knob of, peeled and sliced)
- 2 cloves garlic (peeled and sliced)
- 6 spring onions (cut into 2 – 3 inch lengths)
- 2 star anise
- 6 cloves
- 1 cinnamon stick
- 4 Tbsp. peanut (or other oil)
- 2 Tbsp. sweetener
- 3 Tbsp. light soy sauce
- 2 Tbsp. dark soy sauce
- 4 Tbsp. Shaoxing wine (Chinese)
- 1 cup water
- lettuce leaves
- chinese steamed buns (optional)
- coriander leaves (for garnishing, optional)
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