1. Blanch pork belly in boiling water for 5 minutes, discard water.
2. Heat oil in
pan, sear both sides of pork belly till lightly brown then add garlic.
3. Add chicken stock or water, then oyster sauce, dark soya sauce, cinnamon, star anise,
sugar and white pepper.
4. Bring to boil then simmer for 2 hours until pork is soft and tender. Leave to cool slightly
before slicing.
5. Steam Kassier roll bun for 5 minutes.
6. Place pork belly slices, some coriander and lettuce into each steam bun.
Recipe by Chef Colin West, Copyrights (C) Huber's Butchery