Seasonings
300 g (about 10.5 oz) cooked rice, 200 g (about 7 oz) skin-on pork belly, carrots to taste, cucumber strips to taste, dried red chili pepper segments to taste.
Seasonings
Chopped scallions, scallion segments, ginger slices, a small piece of cinnamon stick, and 2 star anise; 1 teaspoon each of MSG and rock sugar; 2 tablespoons each of cooking wine and soy sauce; 2 tablespoons of vegetable oil; and 600 ml (about 2 1/2 cups) of water.
Steps
1. Rinse the pork belly, cut it into large chunks, then deep-fry in hot oil until golden brown. Remove and drain the oil.
2. Place a wok over high heat and add vegetable oil until hot. First, stir-fry scallion segments and ginger slices to release their aroma, then add cinnamon stick, star anise, MSG, rock sugar, cooking wine, soy sauce, dried red chili segments, and pork belly pieces, stirring well. Bring to a rapid boil over high heat.
3. Then pour into a clay pot, switch to low heat and braise for about 45 minutes, remove from heat and transfer to a bowl for later use.
4. Invert the rice onto a plate, sprinkle with chopped scallions, arrange the carrot and cucumber sticks around the edges, then drizzle with an appropriate amount of braised pork sauce and serve alongside the braised pork.