Just bought some pork belly and did it in steamed way for today.
I cut the pork belly in about few cm per piece and pour some teriyaki sauce for a while then deep fry in hot oil until golden brown,
then put them in a plate and pour some cold water to wash the meat.
Then I pour in the home made sauce which contained garlic, onion, gingers, 1 stick 2-3cm cinnamon stick, 2 star anise, then a teaspoon of oyster sauce, Kikkoman soy sauce, ‘Hua Diao’ wine, a small piece of soya bean curd, sugars with some water. (the quantity would depend how heavy of the taste you like it to be)
I just used my indution cooker steamed it in 200C degree for 1 hours (you can try 1-2 hours)to get it done, the meat will became soften, especially the fat portion of the pork belly will be taste great instead of the oily feel, I guest because of the effect of the long steam process.
Just fry a long vegetable ‘Chye Sim’ from Cameron, Malaysia for one more dish of the day.
I cut the pork belly in about few cm per piece and pour some teriyaki sauce for a while then deep fry in hot oil until golden brown, 
then put them in a plate and pour some cold water to wash the meat. 
Then I pour in the home made sauce which contained garlic, onion, gingers, 1 stick 2-3cm cinnamon stick, 2 star anise, then a teaspoon of oyster sauce, Kikkoman soy sauce, ‘Hua Diao’ wine, a small piece of soya bean curd, sugars with some water. (the quantity would depend how heavy of the taste you like it to be)
I just used my indution cooker steamed it in 200C degree for 1 hours (you can try 1-2 hours)to get it done, the meat will became soften, especially the fat portion of the pork belly will be taste great instead of the oily feel, I guest because of the effect of the long steam process.
Just fry a long vegetable ‘Chye Sim’ from Cameron, Malaysia for one more dish of the day.
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