Slow braising the pork belly

In a Dutch oven combine the broth, rice wine, dried peppers, anise stars, lemon grass, sliced garlic and sliced ginger. Bring to a boil and then reduce to a simmer. Add the pork belly and cover. Cook for 3 hours.

Using a spider strainer remove the pork belly. The broth can be reserved for making soup or ramen.

Cut the pork belly into cubes.

In a pan heat the oil over medium-high heat. Add the pork belly and brown on each side. Add the garlic and ginger until browned. Add the soy sauce, brown sugar, honey, and peppers. Cook until the glaze thickens and coats the pork.

Serve over a bed of rice with sliced serrano peppers if desired.