The one I've made in this recipe is a sweet and savoury one with spice notes from the star anise and 5 spice powder. My dad used to make a pork rib version of this, and I've used his recipe for a claypot braised pork belly which is just as delicious.
Simmering it on a low heat really helps to tenderise the pork belly so that the fat becomes nice and melty when you bite into it. For an extra protein hit, add in some boiled eggs. The eggs do a great job of soaking up that tasty sauce.
Gather your ingredients.
Chinese rock sugar. You will only need about half of this amount, so break it into pieces with a rolling pin or the back of a knife.
Everything simmering away.
600g pork belly
1/2 tsp salt
1/2 tsp white pepper
1/4 tsp 5 spice powder
1 tbsp shaoxing wine
4 tbsp light soya sauce
1 tbsp dark soya sauce
1 small lump of rock sugar (about 1 tbsp of sugar, use light brown sugar if you can't find rock sugar)
3 star anise
4 cloves of garlic, minced
2 tbsp oil
Pre-boiled eggs, de-shelled (optional)
1. Wash pork belly and chop into cubes. Marinade the pork with the salt, white pepper, 5 spice powder and shaoxing wine
2. Add oil to a claypot or a pan and turn the heat onto high. Throw in the garlic and as soon as they turn golden, add the pork belly. Fry the pork belly for 5 minutes on each side until lightly browned
3. Once the pork is browned, drizzle over both the soya sauces, add in the rock sugar, star anise and stir well. Let this cook for a 3-4 minutes then add in the water
4. Turn the heat down to low and let everything simmer for 30 minutes. If using eggs, add them in now
5. After 30 minutes, turn the heat off and serve with steaming hot rice