Crockpot Chinese hamburger/Kong bak pau

Serves 4

3-4 pieces pork belly,  1-1.5 cm thick
4 cloves garlic
2 slices ginger
3 tablespoons dark soy
3 tablespoons light soy
1 tablespoon oyster sauce
1 teaspoon sesame oil
Splash of tsao tsing wine
1/4 teaspoon Chinese black vinegar
3 cloves
1 star anise
1/2 teaspoon black peppercorns
1/4 teaspoon Chinese five spice

1 tablespoon sugar or honey
Enough water to cover pork

To serve:
6-8 white buns
Coriander leaves to garnish

1. Combine all ingredients except the pork and water.

2. Add pork and enough water to cover the meat.

3. Transfer to slow cooker and set it to Auto for 2-3 hours.

4. Steam buns in a steamer or microwave just before serving.

5. Slice pork into square pieces to fit in between the buns.

6. Serve with fresh coriander leaves and extra sauce.