Twice Cooked Asian Pork Belly

• 1 1/4 kg pork belly
• 4 cups water
• 1 cup dark soy sauce
• 1 cup shaoxing wine
• 1 1/2 cups caster sugar
• 4 star anise
• 2 cinnamon sticks
• 3 thick slices fresh ginger
• fresh red chili
• fresh coriander

1. Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals.
2. Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours.
3. Remove pork and refrigerate over night. Strain braising stock cover and refrigerate.
4. Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly.
5. Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred.
6. Serve pork topped with fresh red chili and fresh coriander leaves.

pork belly, water, soy sauce, shaoxing wine, caster sugar, anise, cinnamon sticks, ginger, fresh red chili, fresh coriander

Taken from www.food.com/recipe/twice-cooked-asian-pork-belly-530418 (may not work)