Chinese Braised Pork Belly

INGREDIENTS:

1kg  Skin on Pork Belly

1 tsp PRB Superior Dark Soy Sauce

5 tbsp PRB Superior Light Soy Sauce

10 tbsp Tiger Tiger Shaoxing Wine

2/3 cup of Wing’s Brand Fried Shallot

2 Pieces East Asia Star Anise

80g Fu Xing Rock Sugar (rock sugar is preferred or you can use granulated sugar)

2 tsp Five Spice Powder

2 Supreme Cinnamon Sticks

5 Slices of Ginger

6 Cloves of Garlic

2 Litres of water (use less water if your pot/wok is air-tight)

Pak Choi (optional)

INSTRUCTIONS:

1. Cut the pork belly into strips about half – 1 inch thick. Marinate it with 2tbsp soy sauce and 2 tbsp of shaoxhing wine. Set aside for at least 30 minutes.
2. Heat up your wok. Add in your pork belly without oil and stir-fry over medium heat.
3. Once the bottom of your wok is a little burnt, you can now add the remaining shaoxing wine, remaining soy sauce, ginger, garlic, rock sugar, star anise, cinnamon sticks and five spice. Stirring constantly until the sugar melts.
4. Pour in the water, add the fried shallot and 1tsp of dark soy sauce for colour.
5. Bring it to boil. Lower the heat to low, cover and simmer for 1-2 hours depends on how tender you want.
6. After 1-2 hours, turn the heat to high, do not cover. Start reducing the sauce, stir it occasionally to avoid burning.
7. You can turn of the heat when the sauce it getting thick and the sauce is almost gone.
8. Best serve with rice and pak choi on the side.