Cooking time may be adjusted by the your pot and the size of pork belly.
(The size of my pork belly: 5cm high x 4cm wide)
Place water/scallions/ginger in a deep pot.
Cover. Heat over medium high heat. Bring it to a boil.
Open the lid. Place 2 pieces of pork belly,
covering under the water.
Cover. Bring to a boil again.
Reduce to low heat and cook for 15 minutes.
Turn the pork belly over.
Boil for another 15 minutes.
When time’s up, turn off the heat.
Just leave it and wait for 20-25 minutes.
Open the lid. Remove out scallions and ginger.
Remove the pork belly from the pot. Set aside and let cool a little. Slice and serve hot.
Or keep in the refrigerator few hours for slicing more easily.
Let the broth cool completely and keep it in refrigerated overnight.
The skin is delicious!
All you have to do is scraping the fat under the skin.
skim the grease/fat on the top of the broth.
Divide the broth into several bags
and keep in the freezer.