Clean the pork belly and then boil in cold water. Bring to boil for 30 minutes till cooked.

Remove and drained the pork belly. You can dry with kitchen towels. (I used the pork stock to boil congee or you can freeze the stock for making sauces another time)

Rub the pork belly with rice wine and salt

Place into a container and add the ginger, garlic, spring onions and fresh;y grated pepper. Use a tightly sealed container. Place in the fridge for at least 48 hours.

To Serve

Heat a cup of oil on medium heat.

Remove the pork belly an hour before you wish to fry. Drain and dry them before pan frying to crispy in your wok. Chop and serve. Garnish with anything of your choice.