Pork Belly with Soy Sauce and Lily Flowers

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   1.

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   Poke the pork belly skin side with a fork and make sure it goes all the way to the meat side.

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   Do this across the pork belly.

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   2.

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   In a pot, add 1 cup of water, half of the soy sauce, half of the vinegar, bay leaves, smashed cloves of garlic, whole black peppers, and the pork belly.

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   Turn heat on high and cover pot.

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   3.

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   When it starts boiling, reduce heat to medium high.

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   Check back after 15 minutes to make sure pot isnt dry.

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    Then wait again for 15 minutes.

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    4.

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    After 15 minutes, check pot again.

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    You will notice the liquid has reduced.

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    Add the remaining water, soy sauce, and vinegar.

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    Turn the pork belly over.

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    Turn heat to medium and cover the pot.

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    5.

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    After 15 minutes, check pot.

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    At this point the skin should be soft and easily pierced by a fork.

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    Add the lily flowers; I actually create a bed of lily flowers for the pork belly to rest on.

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    Turn heat to medium-low (thats simmer on my stoveI have a glass top electric stove).

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    Cover pot.

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    6.

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    After 15 minutes, check the pot.

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    Lily flowers should be soft and moist.

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    Turn heat off.

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    The water you added 30 minutes ago should have been reduced.

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    7.

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    Take out the pork belly and slice.

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    Serve with rice!

* Per serving · 4 servings · Values may vary.