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| Pork Belly - Dong Po Rou |
500 gm pork
belly; 5 slices of
ginger;1 stalks of green onion; 3 star
anise; 30 gm rock
sugar;1/2 cup of soy sauce; 1/3 thick soy
sauce(醬油膏）；150ml Chinese cooking
wine；
Chicken
stock
Cut pork belly into cubes Blanch pork belly in boiling water. Drain and pat dry. Put pork belly and all the spices into a clay pot and fill with chicken stock up to covered the pork belly . Bring to boil over high heat and let itsimmer for 3 hours until soft and fragrant. Turn heat to medium and reduce sauce to half. Pour sauce over pork belly and serve.
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