Place the whole pork belly, scallions, ginger and Shaoxing wine in a pot of warm water and cook over medium heat and wait for it to reach a gentle boil. Remove any impurities that rise to the surface and wait another 5 minutes.
500 g pork belly, 1 scallion, ginger, 2 tbsp Shaoxing wine
Remove pork belly and rinse thoroughly under warm water. Rub skin with hands to remove any loosen dirt or hair. Drain and pat dry. Cut pork into cubes.
500 g pork belly
Stir-fry pork belly cubes with medium heat for 2-3 minutes until lightly browned with excess oil released. Remove pork and set aside while leaving some pork oil in the wok.
500 g pork belly
Depending on the amount of released pork oil, you can add a small amount of vegetable oil to the wok. Add ginger slices, smashed garlic, star anise and cinnamon stick and stir-fry for 30 seconds until fragrant.
3 slices ginger, 2 cloves garlic, 2 star anise, 6 g cinnamon stick
Return pork into the wok and stir-fry briefly. Pour in Shaoxing wine, letting it sizzle to deglaze the pan and enhance aroma. Add light soy sauce, dark soy sauce and sugar. stir well to coat the pork in the seasoning.
500 g pork belly, 2 tbsp Shaoxing wine, 1.5 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 25 g rock sugar
Pour in warm water to just cover the pork and bring to a boil, then reduce to low heat. Cover and simmer for 2 hours, stirring occasionally.
1 cup warm water
Uncover and increase heat to medium high and thicken the sauce. Once the sauce is reduced to the desired consistency (approximately 15 minutes), turn off the heat.
Add scallions for garnish and serve hot with steamed rice.
scallions
