3 cups chicken stock,
3 cloves garlic,
1 tbsp chopped coriander roots,
1/2 cup soy sauce,
2 tablespoons palm sugar, finely chopped
3 cm piece of ginger, chopped,
strip of orange peel,
3 star anise,
piece of cinnamon stick
1.2 kg piece pork belly
Preheat oven to 160 C. Place all ingredients aside from pork into a cast iron casserole and mix well. Add pork with skin side up. Cover and cook for 2 - 2 1/2 hours until meat is tender.
Allow to cool and then refrigerate until required.
Preheat oven to 180 C. Lift meat from the liquid and scoop fat off liquid and strain. Place liquid in a saucepan and bring to the boil, reduce a little.
Score skin into lines as thick as the slices you want to cut. Place pork in a roasting dish and cook for 15 minutes, change the heat to grill, open oven door and grill until crackling has blistered and is crisp.
Slice pork and serve with rice and steamed greens with braising liquid spooned over or on the side.