1. Parboil whole pork belly in about a liter of water for 10 minutes, then cut into 5 equal portions. 2. Reserve broth. 3. With a sharp knife, carefully score skin side of each portion making criss-cross slits, approximately 1 cm apart and 0.5 cm deep, then place in a bowl with all the remaining ingredients and marinate in the refrigerator overnight. 4. The next morning, bring the reserved broth to boil, add pork with remaining ingredients, and cook for 1 1/2 hours, until meat is tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
