Ingredients
2 lb. pork belly
3 bunches scallions (washed and cut in half lengthwise)
8 slices ginger
2 cup Shaoxing wine
2/3 cup light soy sauce
2 1/2 tbsp. dark soy sauce
4 - 5 oz. rock sugar
Directions
- 1
Wash the pork belly as a whole piece. Blanch it whole in boiling water for one minute and drain.
- 2
Cut the pork into 3 x 3 inch pieces.
- 3
Lay the scallions on the bottom of the pot in a thick, even layer.
- 4
Space the ginger slices evenly over the scallions.
- 5
Lay the pork belly skin-side down on top of the ginger and scallions.
- 6
Pour over the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar to the pot as well.
- 7
Cover the pot and place it over medium high heat. Once the liquid in the pot comes to a boil, immediately turn down the heat to low and simmer for 90 minutes.
- 8
Turn the pork belly skin-side up in the pot, cover, and let simmer for another 90 minutes.
- 9
Transfer the pork to a heat-proof plate, skin-side up. Drizzle with some of the braising liquid, and place in a steamer for another 90 minutes.
- 10
Transfer the pork pieces to a plate. Heat the braising liquid in a saucepan to reduce the sauce and drizzle it over the pork.