Ingredients (for 4):
- Pork belly - 800 g
- Marinade A
- Pork lard - 2 tbsp
- Garlic - 40 g
- Shallot - 40 g
- Ginger - 40 g
- Spring onion - 40 g
- Chinese yellow wine - 50 ml
- Marinade B
- Water - 2 litre
- Star anise - 3
- Dried mandarin peel - 1
- Sichuan peppers - 1 tbsp
- Chinese five spice - 1/2 tbsp
- Galangal - 80 g
- Coriander - 60 g
- Basil - 20 g
- Red yeast rice - 1/2 tbsp
- Chinese ham - 40 g
- Marinade seasoning
- Soy sauce - 400 ml
- Dark soy sauce - 80 ml
- Slab sugar - 300 g
- Oyster sauce - 200 ml
- Dipping sauce
- Rice vinegar - 2 tbsp
- Sugar - 1 tbsp
- Salt - 1/8 tsp
- Garlic - 1/2 tsp
- Red chili - 1/2 tsp
Procedures:
1. Wash the basil and remove the stem. Cut the galangal into slices.
2. Wash the coriander and cut into halves.
3. Prepare the rest of the marinade B.
4. Boil the water and then add in all the ingredients of marinade B. Turn to low heat and boil for one hour.
5. Cut the garlic, shallot, ginger into slices. And cut the spring onion into sections.
6. Remove the fatty portion from the pork and cut into small pieces.
7. Cut the pork belly into two big pieces.
8. Heat the pan without oil, then add the pork fatty to cook in low heat to extract the lard.
9. Heat the lard at medium heat and then add the ingredients of marinade A. Stir-fry until fragrant, then add in the Chinese yellow wine. Keep for later use.
10. Mix the marinade seasoning together.
11. Turn off the heat of the boiling marinade, then add in marinade seasoning. Stir well until the sugar dissolves.
12. Add in the cooked marinade A and mix well together.
13. Boil the marinade to lightly boiling, then add in the pork belly. When the sauce boils again, turn to low heat and continue to simmer for one hour.
14. Mix the rice vinegar with sugar and salt until all dissolves. Then add minced garlic and red chili to make the dipping sauce.
15. Remove the pork belly and let it cool down. Then cut into thin slices.
16. Pour a bit of the marinade on top. Pair with the dipping sauce to serve.
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