What you need:
800g pork belly, skinless, cut into 6” length x 1” thick10g rock sugar
Seasoning
5 cloves garlic, peeled5 shallots, epee;40g coarse sugar40g light soy sauce20g dark sauce20g Shaoxing rice wine20g honey
Method
Pound garlic and shallot and extract the juice.Place garlic and shallots into TM bowl, chop 5 sec/sp 10. Sieve to a fine strainer to extract juice. Clean TM bowl.
In a med bowl, mix seasoning ingredients with pork belly, cover and chill overnight.
In a wok, cook marinated pork for 20 mins.Place marinated pork into TM bowl, cook 20 mins/120℃/reverse sp 1
Add rock sugar and continue to cook for 6 mins.Add rock sugar and cook 6 mins/120 ℃/reverse sp 1
Remove pork belly and place it on a lined baking tray, Bake for 10 mins at 180℃. Braise the pork belly with the sauce. Serve the remaining sauce after cooked.Preheat oven to 180℃, rub pork belly with the sauce and place it onto a lined baking tray. Remaining sauce for later use.
Bake for 10 mins.
Let it rest for 10 mins and slice. Serve with sauce.
Enjoy!