Remove the fat cap from <quantity>500<unit>g</unit></quantity> of pork belly and score the fat side using a sharp knife

Season both sides with salt and black pepper to taste

Sprinkle some red chili powder over the belly and add <quantity>1<unit>tbsp</unit></quantity> of vinegar

Add <quantity>2<unit>tsp</unit></quantity> of sugar

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and rub both sides of the pork belly to season

Cover with cling film and leave it in the refrigerator to marinate overnight

Thinly slice <quantity>4</quantity> scallion stems

Roughly chop <quantity>1</quantity> celery

Halve and roughly chop <quantity>1</quantity> onion

Peel <quantity>1<unit>thumb</unit></quantity> of ginger and thinly slice it

Roughly chop <quantity>½</quantity> carrot

Remove the pork belly from the refrigerator

Add extra virgin olive oil to taste to a skillet over medium heat and sear both sides of the pork belly until golden brown. Set aside

Preheat the oven to <temperature>135<unit>°C</unit></temperature>

Deglaze the skillet with <quantity>1<unit>cup</unit></quantity> of chicken stock

Pour the liquid over the belly

Add the chopped vegetables and the stems of <quantity>1<unit>bunch</unit></quantity> of coriander

Add <quantity>1<unit>tbsp</unit></quantity> of tomato purée and the remaining <quantity>2<unit>cups</unit></quantity> of chicken stock. Mix well

Add the sliced ginger and <quantity>2<unit>tbsp</unit></quantity> of soy sauce. Mix it while spooning the liquids on top of the meat

Place <quantity>2</quantity> star anise and <quantity>½<unit>tsp</unit></quantity> of cloves on top of the belly

Cover with aluminum foil and braise it in the oven for 3.5h until tender

Spoon the cooking liquid over the pork belly until it is fully coated. The braised pork belly is ready

Pick your favorite side dish and enjoy!