Sticky Pork Belly

1 kilo Pork Belly

3 thin slices of Ginger

8 cloves Garlic smashed

2 Green Onion

1 tablespoon Sichuan peppercorn

2 Bay Leaf

2 Star Anise

5 Red Whole Chili optional

½ cup Soy Sauce

¼ cup Dark Soy Sauce

2 tablespoons Oyster Sauce

¼ cup Brown Sugar

3 tbsp Chinese Cooking Wine optional

2 cups Water

Cut the pork belly into 4 cm square pieces. Add the pork belly to a pot filled with water and turn the heat to medium-high. Add in Sichuan peppercorn; let it cook for 10 minutes and rinse with cold water. Drain the pork belly and set it aside

In a pan, turn the heat to medium-high and add Pork belly, ginger, and garlic. Pan fry for 2-3 minutes or until pork belly is slightly golden brown.

Next, add green onion, star anise, whole red chili, bay leaf, soy sauce, dark soy sauce, brown sugar, Chinese cooking wine (optional), and water.

Bring everything to a simmer, turn the heat down to low, and put the lid on for 30 minutes. Keep an eye out to prevent it from burning.

After 30 minutes, turn the heat up to high and simmer on high heat for 5 minutes; this should thicken the sauce. Make sure to keep stirring to avoid it getting burned.

Pair with rice and garnish with green onion.