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Slab of pork belly, the more fat the juicier it'll be!
Boil the pork belly to get all the blood and dirty things out.
Barely cooked, slice
Heat oil in wok
Put it in the wok, and turn heat down to low...don't burn the sugar!
Stir on low...looks kinda scary now
Stir until the sugar caramelizes
Nice and browned
Toss in the pork belly
Turn the heat to medium and let it soak up the sauce
Add cooking wine
Simmer and stir
Add some water, just enough that it doesn't cover the pork belly completely
Break in half and toss in.
Toss in and simmer
Turn the heat up and put the lid on.
Add a little red wine if you want
Let it cook
On high for five minutes
Dark soy sauce
Put about two tablespoons and taste...it shouldn't override the syrupy sauce
A sprinkle of white sugar in case you added a little bit too much soy sauce
Cook until the meat has soaked up all the sauces and spices, about twenty minutes.
Done! The smell is mouthwatering!