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This will be one of the best pork belly you’ve ever made.

This Chinese pork belly is first braised with reed leaves and various spices in a wok before put into a steamer. The leaves yield refreshing fragrance to the pork belly, so the final dish is melt in your mouth tender, yet not greasy at all. Try this Chinese pork belly recipe by masterchef John Zhang, you won’t disappoint.

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Pork belly 500g
1 piece of straw
Reed leaves 6
Chinese cooking wine ½ cup
Soy sauce ½ cup
Rock sugar 1 tbsp
Cinnamon & star anise & bay leaf
Five spice powder
Green onion 10g
Ginger 30g
Lotus leaf 1
Bamboo steamer basket 1

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