Steps

1. Pork belly (250g-300g), kept as a block, is boiled for 50-70 minutes until tender, then cut into bite-sized pieces. This is the key! Adjust boiling time based on thickness. Boiling until it can be easily pierced with chopsticks removes excess fat and ensures tenderness.
   🕒 01:46
2. Daikon radish (approx. 1/4) is cut into bite-sized pieces and boiled until a skewer can easily pass through.
   🕒 02:31
3. Peel 10 cloves of garlic.
   🕒 02:50
4. Slice 2 slices of ginger into 1cm cubes.
   🕒 03:09
5. Cut 10cm of green onion into 2cm lengths.
   🕒 03:11
6. Lightly crush whole black peppercorns with the back of a knife.
   🕒 06:19
7. Heat 2 tbsp+ of toasted sesame oil in a pot and stir-fry the garlic until golden brown. This is the key! Stir-frying until golden brown infuses the oil with aroma and prevents the garlic from breaking apart.
   🕒 02:40
8. Add the ginger and green onion and stir-fry until fragrant.
   🕒 03:09
9. Once fragrant, add 3 tbsp of rock sugar and stir-fry further. When it melts and turns brown, turn off the heat temporarily. This is the key! Rock sugar adds richness and a glossy finish.
   🕒 03:24
10. With the heat off, add 150ml of Shaoxing wine to the pot, then turn the heat back on and bring to a boil to release the aroma of the wine.
    🕒 04:19
11. Once the rock sugar has melted and turned soy sauce colored, add 4 tbsp of soy sauce and 500ml of water, and bring to a boil.
    🕒 04:47
12. Add the pre-boiled pork belly and daikon radish to the boiling broth.
    🕒 05:08
13. Once the broth is boiling, reduce the heat, cover with a lid, and simmer gently for 40-50 minutes.
    🕒 05:29
14. Taste and adjust seasoning by adding 1 tbsp of sesame oil, 1 tbsp of Shaoxing wine, and 1 tsp of soy sauce. This is the key! Adding the finishing seasonings when the broth has reduced concentrates the flavors and creates a beautiful glaze.
    🕒 06:58
15. Transfer to a serving dish, garnish with watercress, and sprinkle with the crushed black pepper to finish.
    🕒 07:52