Dongpo Pork (Braised Pork Belly)

Place 1000g pork belly in a large pot and cover with cold water. Add 30g of the ginger slices and 50g of the scallions. Bring to a boil over high heat and simmer for 10 minutes to blanch the pork belly. Drain the pork belly and rinse thoroughly under cold running water to remove any impurities.

Cut the blanched 1000g pork belly into 5cm x 5cm squares.

In a heavy-bottomed clay pot or Dutch oven, arrange the remaining 30g ginger slices and 50g scallions at the bottom. Add 5g star anise on top of the aromatics.