Ingredients (for 4):
- Pork belly - 600g
- Spring onion - 45g
- Ginger - 10g
- Water - 300g
- Blanching sauce
- Ginger - 10g
- Spring onion - 40g
- Chinese rice wine - 2 tbsp
- Marinade
- Rock sugar - 30g
- Chinese yellow wine - 200g
- Soy sauce - 100g
Procedures:
1. Cut the ginger into slices. Cut the spring onion into long sections.
2. Add the ginger and spring onion into a pot of water, sufficient to cover the pork belly, and then add in the Chinese rice wine. Bring to boiling.
3. Put the pork belly in and cook for one minute. Then remove and rinse in cold water.
4. Cut the pork belly into big pieces around 5cm x 5cm. Then use strings to tighten to form the shape.
5. Put the spring onion in the pot, and then put the ginger on top.
6. Put the pork belly pieces on top.
7. Add in the rock sugar, Chinese yellow wine, and soy sauce. Then add water. Cover with lid.
8. Turn to medium heat until the sauce starts to boil, then lower to low heat and continue to cook for 90 minutes. Then remove and serve.
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