Place the Pork belly in a pot of cold water and bring to a boil. Simmer for 30 minutes until the Pork belly is tender but still firm. Remove the Pork belly from the water and let it cool completely.
2
Once cooled, slice the Pork belly into 0.5 cm thick pieces.
3
In a bowl, combine the sliced Pork belly with 30g Shaoxing wine, 20g Light soy sauce, 10g grated Ginger, and 2g White pepper. Mix well and marinate for 20 minutes.
