Braised Pork Belly in Leaf Buns

INGREDIENTS

Marinate

• 600g  The Meat Club pork belly
• 6 star anise
• 8 cloves
• 1 teaspoon chinese 5 spice powder
• 5 tablespoon dark sauce
• 3 tablespoon light sauce
• 6 to 8 cloves of bruised garlic

Others

• tiny knob of ginger sliced
• 3 cups of water
• 11/2 teaspoon sugar
• woodear mushroom
• 1 tau kwa sliced
• 4 eggs
• green leaf lettuce
• steamed leaf buns (store bought)

PREPARATION

1. pound star anise and cloves, bruise garlic cloves
2. mix all marinate ingredients together
3. after which coat pork belly in marinate sauce and leave in the fridge for minimally an hour
4. in an oiled clay pot, add the garlic, followed by the marinated pork belly
5. gradually adding 11/2 cups water, mushrooms, sliced ginger, sugar and eggs
6. simmer over low heat for a good 45 mins.
7. cook well, lastly adding the tau kwa and remaining water, simmering for another 15 mins
8. separately steam the leaf buns for 8 to 10 mins
9. serve with lettuce and steamed leaf buns or with a hot pipping bowl of rice