1 tablespoon vegetable oil
4 garlic cloves, thinly sliced
1 long red chilli, thinly sliced
¼ cup honey
2 tablespoons soy sauce
1 teaspoon five spice
3 star anise
500g OTWAY PORK belly strips, cut into 4cm pieces
Heat the oil in a medium saucepan over a medium heat. Add the garlic and chilli and cook for 1 minute until light golden. Add the honey, soy sauce and five spice, stir to combine. Add the pork, stir to coat well. Add 600ml water and bring to the boil, skimming any rising scum from the surface. Cover, reduce the heat to a low simmer and cook for 1 ½ to 2 hours, or until the meat is very tender. Remove the pork from the braising liquid and set aside, covered.
Simmer the braising liquid over a medium heat until it has reduced to a third, about 15- 20 minutes. Add the pork and heat through for 5 minutes.
Serve with steamed gan lai (Chinese broccoli) and steamed rice.
Tip: This dish can be prepared a day ahead. The flavours will improve the next day.