In a pot or wok over high heat, sear the pork belly on all sides.
Cut the pork into thick cubes. Around 1 x 1 inch.
In a pot over low heat, add water and dissolve the rock sugar or panutsa.
Combine the pork belly, onion leaks, sliced ginger, shaoxing wine, soy sauce, cinnamon stick, star anise,bay leaf and water. Let it boil for 15 minute then lower the heat and leave to simmer for 30 minutes.
Remove the pork then transfer to steamer then steam for another an hour. While the pork is steaming, simmer the braising liquid until it thickens then season with salt and pepper.
Once the pork is tender, serve over the mashed potato then top with the sauce, broccoli and onion leeks
Boil the potatoes until tender then blend in a food processor.
Add the cream and butter then, mix well.
Stir in the braising liquid then season with salt and pepper.
0 servings