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 Zheng Feng 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:
- 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.
- Heat up your wok. Add in your pork belly without oil and stir-fry over medium heat.
- 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.
- Pour in the water, add the fried shallot and 1tsp of dark soy sauce for colour.
- Bring it to boil. Lower the heat to low, cover and simmer for 1-2 hours depends on how tender you want.
- After 1-2 hours, turn the heat to high, do not cover. Start reducing the sauce, stir it occasionally to avoid burning.
- You can turn of the heat when the sauce it getting thick and the sauce is almost gone.
- Best serve with rice and pak choi on the side.