Blanch the pork belly in boiling water. Rinse well and set aside.
Use a blowtorch to lightly burn the pig skin to burn away the hair and release a fragrant smell
Cut the pork belly in half, then cut each side into 6 square pieces, and tie them crosswise with cotton string.
Place a bamboo mat in the large pot, add green onions, star anise and ginger slices as the bottom, add the tied-up pork belly, with the skin side facing down
Add the sauce ingredients (Option1 or Option2), and add water to cover about 2/3 of the pork.
Cover the pot with lid, bring it to a boil, and simmer over low heat for 60 minutes. Turn the meat over. Cover the pot again and continue to simmer for 30 minutes.
Take out the meat, remove the cotton string.
Remove the fat and residue from the sauce. Bring the sauce to a boil. Thicken it with cornstarch water and pour it on the meat. Serve with Lee Kum Kee XO Sauce if preferred
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
