Taiwanese Five-Spice Braised Pork Belly

Cut the pork belly into chunky pieces. Blanch in boiling water for 3–4 minutes, then drain and rinse to remove impurities.

Heat cooking oil in a deep pan. Add brown sugar and cook until beginning to caramelise, then add the pork belly and sear until golden on all sides.

Add garlic, ginger, star anise, cinnamon, fennel seeds, Chinese five spice and red chilli. Stir-fry briefly until fragrant.

Add Shaoxing wine, light soy sauce, dark soy sauce, oyster sauce and water. Bring to a boil, then cover and simmer gently for 60–75 minutes until the pork is very tender.

Remove the lid and simmer for another 15–20 minutes, stirring occasionally, until the braising liquid reduces to a glossy sauce. Add the boiled eggs during this stage if using.

Serve the five-spice pork belly with steamed jasmine rice and pak choi. Spoon over the glossy braising sauce and garnish with spring onions and sliced red chilli.