Ingredients
- 4 lbs pork belly
- 3 teaspoons chicken bouillon
- 12 cup chili bean paste
- 8 tablespoons ginger
- roughly chopped
- 6 scallions
- roughly chopped
- 14 cup soy sauce
- 12 cup shaoxing rice wine
- 12 cup brown sugar
- 5 star anise
Instructions
- Cut pork belly into two-inch chunks and salt generously.
- Mix together all ingredients.
- Divide into five packs and freeze.
- Thaw before cooking.
- Pressure cooker directions: Bring to pressure and cook 45 minutes.
- Allow natural release.
- Slow cooker directions: Cook eight to ten hours on low.
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