How to make it
Cut pork belly into chunks.
Boil a pot of water, add in the pork belly, green onion, ginger slices and rice wine. Cook for 30 minutes on medium heat. Remove the pork belly and set aside.
Put the pork belly in another pot with Lee Kum Kee Concentrated Japanese Pork Bone Broth, water and rock sugar. Cook over medium heat for about 30 minutes until the meat is soft.
Serve the pork with boiled eggs, carrots and peas.
Tip: You can add 50 mL of bonito and kombu sauce to enhance the Japanese umami flavor.