create: chinese caramelised pork belly

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1kg pork belly - cut into 1 inch cubes

2 cups chicken stock

1.5 cups light soy sauce

1/2 cup oyster sauce

1 cup shaoxing wine

1 cup brown sugar

4 star anise 

2 cinnamon sticks

3cm piece ginger, thinly sliced

3 garlic cloves, thinly sliced

1 cup brown sugar, extra

1 cup water

2 tbsp fish sauce

2 tbsp rice wine vinegar

Steamed rice and Asian greens to serve 

Bring large saucepan of water to boil, add pork and simmer 5 mins. Drain and set aside pork. Heat stock, soy, oyster sauce, wine, sugar, star anise, cinnamon, ginger and garlic in large pot over medium/high heat and stir to combine. Simmer 15 minutes.

Add pork and simmer gently, uncovered over medium heat for 1 hour (make sure pork is covered in syrup and add a little water if reduces too much). 

Heat extra brown sugar and water until dissolves. Simmer 10 mins until syrup forms. Add fish sauce, vinegar, and 1/4 of pork braiding mixture. Stir to combine then simmer 5 mins.

Remove pork from braising mixture with a slotted spoon and transfer to strainer resting over a bowl to drain.  Add pork to syrup mixture and stir until heated through. Serve with rice and greens.