For those residing in multicultural Sydney, obtaining pork belly can be a relatively straightforward endeavour. A simple method for preparing pork belly involves creating a delightful stew infused with the enticing flavours of oyster sauce. Start by cutting 1 kilo of pork belly into approximately 1-inch cubes and placing them into a sturdy, deep saucepan. Then, add a few tablespoons of oyster sauce, a dash of dark soy sauce to impart a rich colour, and a moderate amount of water, perhaps around half a cup, to assist with the initial cooking. For an elevated flavour profile, you have the option to include 1 to 2 star anise pods, a few cloves, slices of ginger, and a splash of either port or rice wine. To further enrich the dish, a hint of sesame oil and a sprinkle of white pepper will do wonders.

Heat the mixture over medium-high heat until it reaches a boil, and then reduce the heat to low, allowing it to simmer with a lid on until the meat becomes tender, which typically takes approximately 30 minutes.

As you near the end of the cooking process, you can create a sumptuous gravy by mixing roughly 2 teaspoons of cornstarch with approximately 2 tablespoons of water. Gradually add this mixture to the saucepan, adjusting the amount as needed to achieve your desired consistency. You may not require the entire mixture for this step.