Savory Braised Pork Belly

1. Tie Pork Belly

Tie each piece of pork belly into a neat bundle using kitchen string. This helps the meat hold its shape during the long cooking process.

2. Prepare Braising Liquid

Place the water and scallions in a large pot, and add the pork belly bundles with the skin side down. Add the ginger and sugarcane sugar to the pot and bring the mixture to a boil over medium heat.

3. Add Soy Sauce and Liquor

Once boiling, pour in the soy sauce and bring the mixture back to a boil. Then, add the Mei Kuei Lu Chiew and once again return to a boil.

4. Simmer

Reduce the heat to low, cover the pot with the lid slightly cracked, and let it simmer for 3 hours. Turn the bundles every 30 minutes to ensure they cook evenly and absorb the braising liquid.

5. Final Slow Cooking

After 3 hours, reduce the heat to very low and cover the pot completely. Allow the bundles to cook for another hour, turning them once during this time.

6. Rest and Cool

Turn off the heat and let the bundles rest in the pot for about 10 minutes. Then, transfer them to a dish and allow them to cool. Once cooled, cover the bundles with plastic wrap and refrigerate them for at least overnight.

7. Reheat and Serve

When you're ready to serve, gently reheat the bundles to enjoy their rich, aromatic flavor.