Dong Po Pork Belly

• 1 1/8 pounds pork belly
• 5 slices ginger
• 3 nutmeg cracked
• 3 star anise
• 11/16 ounce lotus seeds soaked overnight
• 2 white onion medium, peeled and sliced
• 1 ounce rock sugar about an ounce
• 1 tablespoon sauce thick black
• 5/8 cup Chinese cooking wine about 1/2 cup plus a dash more, hua tiao
• 1 1/2 cups chicken stock

1. Cut pork belly into cubes and use the broad side of knife to pat and smoothen skin.
2. Blanch pork belly in boiling water.
3. Drain and pat dry, set aside.
4. Put all ingredients into a clay pot and fill with chicken stock.
5. Bring to boil over high heat and let simmer for 3 hours until pork belly is soft and fragrant.
6. Dish out the pork belly and place them on the serving plate.
7. Turn heat to medium and reduce sauce to half.
8. Pour sauce over pork belly and serve.

pork belly, ginger, nutmeg, anise, lotus seeds soaked overnight, white onion, rock sugar, black, chinese cooking wine, chicken stock

Taken from www.yummly.com/recipe/Dong-Po-Pork-Belly-1654230 (may not work)