Steps

1. Place a pot over heat and warm it up. Add 150g of Sugar and let it melt without stirring.
   🕒 01:23
2. Cut the 1kg pork belly block in half to create two pieces. Boil in plenty of water for approximately 50-60 minutes.
   🕒 01:51
3. Once the sugar has caramelized to this color, turn off the heat.
   🕒 02:50
4. While the pot is still hot after turning off the heat, add 1L of Water and stir.
   🕒 03:00
5. Return to high heat and stir well to completely dissolve the sugar.
   🕒 03:25
6. Once the sugar is dissolved, add 150ml of Soy Sauce.
   🕒 04:14
7. Add the blanched 2 pieces of Pork Belly and 1 piece of Ginger to the pot.
   🕒 04:24
8. Cover with a lid and simmer over low heat for approximately 1.5 hours.
   🕒 04:38
9. As the liquid reduces, continue to simmer for another 40 minutes, until the pork is tender enough to be easily pierced with chopsticks.
   🕒 05:14
10. In a frying pan, add 4 tbsp of White Sesame Oil and 10 cloves of Garlic.
    🕒 06:05
11. Sauté slowly over low heat to bring out the garlic's aroma, until golden brown.
    🕒 06:12
12. Add 10 Chili Peppers and sauté further to release their fragrance.
    🕒 06:31
13. Pour the braising liquid from the pork into the frying pan and bring to a boil over high heat.
    🕒 06:44
14. Add 3 tbsp of Shaoxing Wine and simmer until the sauce thickens.
    🕒 07:42
15. Plate the pork belly and generously ladle the thickened sauce over it. Serve.
    🕒 09:02