Red Braised Pork Belly

Heat the oil in a large heavy-based pot over a medium-high heat. In batches, add the pork belly pieces and cook until the surfaces firm up and begin to turn lightly golden. This step helps render some fat and deepens the flavour.

Return all the pork to the pot. Add the ginger, garlic and spring onions and stir-fry for about 3 minutes until fragrant.

Add the peppercorns, bay leaves, star anise, and the cloves. Cook for another 2–3 minutes, allowing the spices to release their aroma.

Pour in the rice wine, water, soy sauces, sugar, salt, white pepper, and the chicken bouillon, if using. Stir well to dissolve the sugar and combine everything evenly.

Bring the mixture to a gentle simmer, cover, and cook over a medium-low heat, stirring occasionally, for 40–50 minutes.

Remove the lid and continue simmering for 10–15 minutes, allowing the sauce to thicken and coat the pork in a rich, shiny glaze.

Check the seasoning and adjust with a little extra soy sauce or salt if needed.

Serving suggestion: Spoon the glossy pork and its sauce generously over steamed white rice. The dish also pairs beautifully with simple greens such as stir-fried Chinese broccoli or bok choy.