Twice Cooked Asian Pork Belly - cooking recipe

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

Preparation

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.