Ingredients

  • 4 slices of pork belly, weighing about 400g
  • 1 thumb sized chunk of ginger, sliced
  • 3 star anise
  • 4 spring onion scallions, cut into long strips, reserving some for decoration
  • 3 tablespoons of dark soy sauce
  • 1 tablespoon of light soy sauce
  • 4 tablespoons of Chinese Shao Xin yellow wine
  • 2 teaspoons of vinegar
  • 8 teaspoons of white sugar
  • 1 teaspoon of salt

Ready In 80 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Boil some water in a wok, enough to just cover the pork.
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Step 2

  • Put the meat in whole, and simmer for 20 minutes. As soon as the time is up, lift the pork out of the wok and immerse into ice cold water; this will stop the meat from cooking any further.
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  • Length: 20 minutes

Step 3

  • Cut the pork into large chunks.
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Step 4

  • Heat one tablespoon of oil in a large deep saucepan. When it is hot, add the spring onion, ginger and star anise. Stir fry for about 2 minutes on high heat (be careful that they do not burn).
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  • Length: 2 minutes

Step 5

  • Add the pork, and the rest of the ingredients for the sauce. Stir fry on high for 2 minutes, then turn down the heat to a simmer, and simmer for 40 minutes.
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  • Length: 42 minutes

Step 6

  • Serve the pork, and pour the sauce from the pan over it. Decorate with curls of spring onion.
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