Ingredients (for 4):
- Pork belly - 350g
- Preserved sour vegetables - 180g
- Garlic - 3 cloves
- Ginger - 4 slices
- Hakka yellow wine - 250ml
- Star anise - 1
- Sichuan peppers - 2 tbsp
- Cinnamon powder - 1/2 tsp
- Cumin seeds - 1/2 tsp
- Soy sauce - 1/2 tbsp
- Dark soy sauce - 1/2 tbsp
- Rock sugar - 10g
Procedures:
1. Cut the ginger into slices.
2. Cut the garlic into halves.
3. Clean the preserved sour vegetables, cut into sections of 2cm long, and then squeeze the water out.
4. Clean the pork belly.
5. Blanch the pork belly in hot water for a while to remove the bad smell and dirty stuff. Remove and flush in water. Then use kitchen paper to wipe dry.
6. Deep-fry the pork belly until golden brown.
7. Remove and drain off the excess oil.
8. Put the star anise and Sichuan peppers in a teabag.
9. Heat the pot with 1 tsp of oil, and then add in the ginger and garlic to stir-fry until fragrant.
10. Add a cup of water in, and then put the teabag with herbs in, together with cinnamon powder, cumin seeds, soy sauce, dark soy sauce, and rock sugar to cook until boiling.
11. Add the pork belly in.
12. Add the Hakka yellow wine in. Turn to medium-low heat and cover with lid to cook for 40 minutes. Flip the pork belly over after the first 20 minutes.
13. Remove the pork belly to cool down. Add the preserved sour vegetables in, and add 1/2 cup of water, heat to boiling again. Then cover with lid to cook for 15 minutes.
14. Cut the pork belly into cubes.
15. Add the pork belly back into the pot, and cook for another 15 minutes.
16. Serve.
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