Ingredients

• 1.25kg piece pork belly
• Shredded green cabbage, to serve
• Fresh red chilli, thinly sliced, to serve
• Fresh coriander leaves, to serve

Braising liquid

• 1L (4 cups) water
• 250ml (1 cup) Yeo's Dark Soy Sauce
• 250ml (1 cup) shaoxing wine
• 315g (1 1/2 cups) caster sugar
• 4 whole star anise
• 2 cinnamon sticks
• 3 thick slices ginger, skin on

Method

• Step 1 Starting from the thick end, roll up the pork belly firmly into a tight roll. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
• Step 2 Combine braising liquid ingredients in a large saucepan. Add pork. Bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, for 2 hours 30 minutes or until tender. Set aside to cool. Transfer pork to a plate. Pat dry. Cover and place in fridge overnight to chill. Strain braising stock into a bowl. Cover and place in fridge.
• Step 3 Skim the fat from the reserved braising stock and discard. Transfer stock to a saucepan and cook over medium heat for 20 minutes to reduce and thicken slightly.
• Step 4 Thickly slice the pork. Preheat a barbecue or chargrill pan on high. Cook pork for 2 minutes each side or until crisp and lightly charred.
• Step 5 Place the cabbage on a platter and top with the chargrilled pork. Sprinkle with the sliced chilli and coriander leaves.