This will be one of the best pork belly you’ve ever made. The 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.
Torch the pork skin to remove hair. Clean off the burn spots.
Use the straw to tie the meat and tie it into a cross shape. (The purpose of straw is to make the smell of straw into the meat, and the other is that the shape of the meat will be beautiful and not easy to disperse.)
Spread a few pieces of reed leaves and put three pieces of pork on the bottom of the pot.
In the same wok, add all the seasonings listed above, and water to submerge the meat.
In the same wok, bring to a boil. Cover with a lid and simmer for 90 minutes.
Place the pork in a bowl, and fill with the remaining broth.
Cover the bowl with a lotus leaf, and tie a straw around the edge.
Steam for 3 hours. Remove from steamer.
Transfer the pork on a serving plate. Drizzle some jus on top.