Ingredients
Amoy Premium Light Soy Sauce 2tbsp, Amoy Premium Dark Soy Sauce 2tbsp, Pork belly with skin 350g, Rock sugar 6-7 small pcs, Star anise 1pc, Bay leaf 1 pc, Dried chili 1pc, Ginger 2pcs, Shaoxing wine 1tbsp, Water some
Seasoning
Marinade
Thickening
Method
Cut the pork belly into 2 cm squares, and pan fry them in medium heat until each side is scorch.
Add the rock sugar, stir-fry until the rock sugar melts, then add star anise, bay leaf, dried chili, ginger, stir well and stir-fry.
Add Amoy Premium Light Soy Sauce and Amoy Premium Dark Soy Sauce, stir-fry until the soy sauce colour is even on the pork belly.
Add all the ingredients into a small pot, pour hot water to cover the pork belly, and stew until the sauce is thick and serve.