Ingredients
Method
1.
Heat a wok over a high heat. Add oil and pork belly, and fry for 5 minutes, stirring occasionally until browned. Remove pork and set aside. Put eschalots, garlic, star anise and ½ of the ginger in wok and cook for 3 minutes or until aromatic.
2.
Return pork to wok, along with soy sauce, fish sauce, palm sugar and enough water to just cover pork. Bring to a simmer, then reduce heat to medium-low and simmer gently for 1½ hours or until pork is tender, topping up water when necessary.
3.
Increase heat to high and cook for a further 10 minutes or until sauce thickens. Garnish with shallots, peanuts, herbs, cucumber and remaining ginger, and serve with steamed rice on the side.