20 Jun '17, 3pm
Check out this braised pork belly rice!
The pork belly is left in a stock with around 20 types of herbs and spices including cinnamon, aromatic galangal, star anise and dried ginger for 3 hours, before being braised for 14 hours to ensure that the meat is seasoned evenly. The pork belly becomes nearly gel like and is extremely tender. The wobbly chunks of meat are then served atop a bowl of rice, before the entire mix is drizzled with more of that dark brown robust stock. As the pork belly is made in small batches, do be prepared to wait if they run out.