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

Pour some of the cooking liquid over the pork belly and let it sit for 1h to absorb the flavors

Place the pork belly on a tray without the cooking liquid and vegetables. Leave it in the refrigerator while preparing the sauce

Transfer the cooking liquid and vegetables to a blender. Blend on maximum speed until smooth

Add <quantity>1<unit>tbsp</unit></quantity> of butter and blend until homogeneous. Sieve the sauce into a pan

Add <quantity>1<unit>tbsp</unit></quantity> of butter and cook over medium-low heat until the butter is completely melted. Set aside

Prepare a grill with charcoal and light it

Remove the pork belly from the refrigerator and cut it into thick slices

Place the slices on the grill and drizzle extra virgin olive oil to taste. Grill all sides until golden brown and place them on a tray

Top the slices with the sauce and put it in the oven for 10m until slightly caramelized

Add <quantity>¼<unit>bunch</unit></quantity> of thinly sliced scallions to a bowl. Season with salt and black pepper to taste

Add <quantity>1<unit>tsp</unit></quantity> of light soy sauce and <quantity>1<unit>tsp</unit></quantity> of extra virgin olive olive oil

Add togarashi to taste and mix it

Top the pork belly slices with the seasoned scallions and toasted white sesame seeds to taste

Plate and garnish with a mixed greens salad seasoned with light soy sauce and extra virgin olive oil to taste. The charred pork belly is ready

Enjoy! It’s so good!