*Tight fitting tray – Deep enough to fit the height of the belly, but should have only 1 – 2 finger spacing between the pork and the tray wall.
1 kg Pork belly
8 Ginger, sliced
7 stalks Spring onion, each stalk cut into 3
2 cup Shao Xing
1 cup Light soy sauce
5 tbsp Dark soy sauce
125g Rock sugar, to taste
2/3 cup water
3 Star anise
- Preheat the oven to 180°C.
- Pre Boil: In a pot, add the pork belly and enough water to cover the pork. Bring to a boil over medium heat, about 10 mins. Remove and let cool. Cut each pork belly into 4 – 5cm cubes.
- Sauce: Add all ingredients into a pot, bring to a boil then reduce to a simmer until all sugar has melted.
- In the tightest fitting tray you have, layer the scallions followed by the ginger slice on the base of the tray (to prevent the pork from sticking). Place the pork belly cubes together, skin side down and pour the hot boiling sauce over the pork belly. Quickly cover the tray with aluminum foil and bake for 1h. After 1h, flip the belly skin side up and continue baking for another 1h until tender. Set aside.
- Remove the pork belly carefully into a saucepan and strain the sauce over it, just enough so the sauce is just below the pork fat. Bring to a boil and reduce to a simmer over medium-low heat. Cook uncovered for 30 mins, basting every 10 mins until sauce is thickened and reduced to a third.
- Garnish with spring onion if desired, serve hot.