Steps

1. Cut the pork belly (1kg) into large bite-sized pieces.
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2. Place the cut pork in a bowl, add 2 tbsp of salt, and rub well. Let it sit for approximately 15 minutes.
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3. Bring a pot of water to a boil, add the pork, and bring to a boil. Carefully skim off any scum while simmering for about 20-25 minutes.
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4. Rinse the boiled pork under cold running water to wash away any excess impurities.
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5. Drain the pork in a colander and let it dry.
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6. In a frying pan or deep pot, add 100g of rock sugar, 2 star anise, and a pinch of Sichuan peppercorns. [This is the secret!] Using rock sugar adds depth to the sweetness, and slow simmering is the key to its deliciousness.
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7. Heat gently over low heat to dissolve the rock sugar. Once the rock sugar has melted and turned a caramel brown color, turn off the heat once. [This is the secret!] At home, turning off the heat at this stage helps prevent accidents when adding water to hot sugar.
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8. Slowly add 500ml of water.
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9. Return to heat, and once boiling, add the pre-processed pork, green part of leek (approx. 5cm piece), ginger (sliced) 2-3 slices, and 50ml of black vinegar.
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10. Cover with a lid and simmer over low heat until the liquid is reduced by about one-third, for approximately 1 hour.
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11. Remove the lid, increase the heat, and stir while simmering until the sauce thickens to a syrupy consistency.
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12. Finally, drizzle in 50ml of vinegar and it's ready to serve. [This is the secret!] Adding vinegar at the end enhances the aroma and flavor.
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