Cooking My Mom's Braised Pork Belly | Mixed Chef Speaks HOKKIEN Chinese

My mom makes a special appearance to show me her self-proclaimed "BEST" and "FAMOUS" Braised Pork Belly recipe aka Kong Bak Bao! BUT to make things interesting, we do this almost ENTIRELY in HOKKIEN Chinese.

Lots of people my age no longer speak Chinese dialects like Hokkien, and mine is pretty atrocious, but I thought I'd give it a go! I feel like we ended up doing more laughing than cooking, but I hope you enjoy it anyway.

This dish is perfect for Chinese New Year, family gatherings and for anyone you don't mind going through lots of steps for.
RECIPE BELOW!!!

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Ingredients
1 kg of pork belly (approximately 1 feet long x 3 inches wide) – cut into 2 pieces for ease of blanching and frying
20 pieces of Chinese dried mushrooms (pre-soaked till soft, remove stalk)
Water for blanching
Oil for frying (semi-deep frying)

Marinade
5 tablespoons dark soya sauce
1 tablespoon oyster sauce
3 tablespoons sugar
1 1/2 tablespoons tomato ketchup
2 teaspoons white pepper powder
2 teaspoons five spice powder
2 teaspoons salt
1 1/2 tablespoons chinese cooking wine
3 to 5 cinnamon sticks
5 to 8 pieces of star anise
2 whole bulbs of garlic

Method
1. Bring water to boil in wok or pot and blanch the pork belly for approximately 30 seconds. You will notice that the meat is slightly cooked and the skin is slightly toughened.
2. Remove from water and drain. Prick the skin with the sharp end of a knife or sharp fork.
3. Next, heat up oil in wok and fry the pork belly 20 seconds on each side (skin side and meat side).
4. Remove and place on a rack for to cool and to let excess oil drip. You will notice that the meat and skin is now slightly browned and the whole piece of pork belly is slightly firm.
5. Cut the pork belly into 1.5cm-width slices.
6. Place the pork belly slices together with mushrooms in a suitable container and marinade them with the marinade above overnight.
7. After marinating, arrange the pork belly slices on a tray (suitable for steaming) and pour all the marinade over it.
8. Steam it for at least 1.5 hours.
9. To serve, steam to heat up the buns.