This pork belly stew is a nice way to warm up when the weather is cold out with the black peppercorn and garlic.  The pork renders releasing added flavor.  I love the strong flavors of the stew with the freshness of the cilantro garnished over hot rice for a comforting rice bowl.  The stew makes the house smell so good; it's a natural air freshener!

Ingredients

• 3 pounds pork belly, cut into bite sized chunks
• 2 heads of garlic
• 1 bunch cilantro stems and leaves separated
• 2 1/2 T black peppercorns
• 3 T palm sugar
• 2 star anise
• 1 -2 cinnamon sticks
• 3 T shoyu sauce
• 3 T thick soy sauce
• 3 T oyster sauce
• 1/4 C Chinese rice wine

Directions

1. Separate the cilantro leaves from the stems.
2. Place the garlic, cilantro stems and black peppercorns in a pestle and mortar and pound to a paste. Set aside.
3. Heat the oil in a cast iron pot over medium high heat. Add the pork belly cubes and brown on all sides in 2-3 batches. This should take about 5- 10 minutes depending how much fat there is. Transfer the browned meat to a plate and set aside.
4. Add the cinnamon stick and star anise to the remaining oil in the pan and let the spices infuse into the oil for about 30 seconds.
5. Return the meat to the pan and add the sugar, soy sauces and the oyster sauce. Stir well until the sugar dissolves and then add the Chinese rice wine and just enough water to cover the meat and simmer for a few hours or until the pork is fall apart tender. There will be a lot of fat that renders from the belly, just skim it off or refrigerate to solidify and remove.  The flavor intensifies the next day.
6. Serve over rice and finish with chopped cilantro.