Cantonese Braised Pork Belly with Black Bean Sauce · One Recipe Daily

Ingredients

• 800 g pork belly, skin scored and cut into 3 cm chunks
• 2 tbsp fermented black beans, rinsed and lightly mashed
• 1 tbsp vegetable oil
• 4 garlic cloves, finely minced
• 1 thumb-size piece ginger (about 25 g), thinly sliced
• 3 star anise pods
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shaoxing wine
• 1 tbsp rock sugar or brown sugar
• 300 ml water
• 2 scallions, cut into 5 cm lengths
• Fresh coriander leaves, for garnish
• Steamed jasmine rice, to serve