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- 500 g generous slices of pork belly (alternatively, buy a whole piece of belly and slice 3-4cm thick)
- 1 x small knob ginger
- 4 cloves garlic
- 8 sprigs onions
- 2 x star anise
- 2 Tbls soy sauce
- 3 Tbls shao xing cooking wine (about $2 a bottle at any chinese grocer)
- 1 Tbls rice wine vinegar (you can leave this out if it's too much trouble)
Slice ginger in to discs and spring onions in to 5cm batons. Place all ingredients in to a pot that the meat fits snuggly (but not too snug) in.
Cover with water so the meat is submerged and bring to the boil slowly on the stove. Turn down to a gentle simmer and leave for approximately 2hrs, or until the meat is tender, but not falling apart.
Retrieve the meat, and strain sauce if desired. You can also thicken with a little cornflour mixed with water, however I like the runny but rich gelatinous taste.
Serve over steamed rice with greens and remain blissfully ignorant to the thought of eating streaks of melting tender pork fat.