Cut pork belly into 3 cm cubes, slice ginger and cut spring onion into 4 cm lengths. Measure sugar, soy sauce, real star anise and water.

Ingredients

• 500 gPork, fresh, belly, raw
• 55 gSugars, granulated
• 50 gSoy sauce made from soy and wheat (shoyu)
• 35 gGinger root, raw
• 100 gOnions, spring or scallions (includes tops and bulb), raw
• 4 gSpices, anise seed
• 700 gBeverages, water, tap, drinking

Method

1. Cut pork belly into 3 cm cubes, slice ginger and cut spring onion into 4 cm lengths. Measure sugar, soy sauce, real star anise and water.
2. Heat sugar in a heavy pot over medium heat for 5 minutes until dark amber. Add pork belly and turn for 4 minutes to coat it with caramel.
3. Add soy sauce, ginger, spring onion, star anise and 700 g water. Bring to a boil, cover and braise gently at 95 °C for 70 minutes; the water, rendered pork fat and sauce are all served.
4. Uncover and reduce for 20 minutes until sauce clings to the cubes and pork separates easily with chopsticks. Remove star anise before serving.