OK, very high cholesterol recipe ahead, read at your own risk.

* 2 rice bowl of peanut, I use those with the skin on, more fragrant (learn from late-FIL). Cook one hour before hand, then put in the slow cooker together with the pork.
* 1 lump of pork belly (I got it from Euro Deli, that was why it tied nicely with “ribbon”, 其实是驚佢肥汆汆走咗位，所以用绳绑住佢呱，我都唔喺好清楚。)

* 1 rice bowl of soy sauce, for marinate and braise.
* 1 table spoon of five spicies powder 五香粉.

Condiment:
* 1 clove of garlic, cut the top, leave it intact.
* 3 - 4 table spoon of brown sugar or few pieces of rock sugar.
* few pieces of star anise 八角.

marinate the pork belly with the five spicies powder and 2 - 3 table spoon soy sauce, nevermind a bit extra on the marinate, the remain can put in the pot to braise too.

fry each side of the marinated pork belly for about 30 second in high heat.
then transfer the pork belly with all the condiments and soy sauce to the slow cooker, then put in the cooked peanut (peanut on the side of the pork belly, pour hot water to the pork level, and cook for 6 hours (I cook it in the morning, and have it for dinner)

It is the end product, the soy sauce and brown sugar give a very nice colour to the pork, the skin and lard all jellying. and the peanut absorbed the lard is now plump, soft and fragrant.

emm… the meat just melt in the mouth. Annabelle love this dish very much, Isabelle… ok lar, so so lar… Twinsdad: “Yee? you cook bak-gut-teh ah?” emm? because of the star anise and garlic? may be.

* if you afraid of the lard, can keep it in the fridge (separated the peanut), after few hours, scoop away the lard from the top, this is how I eat some “fatty” food.