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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!
