Ingredients
6
6 servings
- •1 pound raw pork belly
- •3 tablespoons vegetable oil
- •0.25 cup light soy sauce
- •0.25 cup dark soy sauce
- •0.5 cup Chinese rice cooking wine
- •3.5 ounces Chinese rock sugar
- •1 (1 inch) piece fresh ginger, peeled and grated
- •8 spring onions, sliced
Instructions
- Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in 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 vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step.
- While pork is browning, mix together 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 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.
Nutritional Facts
Per 6 servings
- Calories: 578
- Carbohydrate: 26g
- Fat: 47g
- Fiber: 1g
- Protein: 9g
- Sugar: 23g
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