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Categories:Viewed: 56 - Published at: 5 years ago
Ingredients
- 1 pound raw pork belly
- 3 tablespoons vegetable oil
- 1/4 cup light soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup Chinese rice cooking wine
- 3 1/2 ounces Chinese rock sugar
- 1 (1 inch) piece fresh ginger, peeled and grated
- 8 spring onions, sliced
Method
- Slice the pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in the pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water, and blot dry with paper towels.
- Heat the vegetable oil over medium-high heat in a large wok, and brown the pork strips well on all sides. Pork will splatter - use a splatter shield for this step.
- While pork is browning, mix together the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce heat to a gentle simmer, and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.
