Recipes | Postcards from Thailand

Ingredients

• 700 g pork belly (I used slices, but a slab would work just as well)
• 3 tablespoons vegetable oil
• 2 rounded tablespoons sugar
• 3 cloves of garlic peeled (not crushed)
• 2 spring onions cut into 4 cm long pieces
• 3 whole star anise
• 2 tablespoons dark soy sauce
• 60 ml Shaoxing wine (I didn’t have Shaoxing wine, so substituted Mirin)
• 300 ml of the water from parboiling the pork, strained