This is the recipe I used:
- About ½ kg skinless pork belly, about 2-3cm wide strips
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 3 tbsp sugar
- 2-3 cups water
Bring the liquid to a boil then adjust heat to simmer gently. After half an hour, check the water level and flip the pork belly to cook the other side.
Check again after another half an hour. The pork fat should be very soft to an almost melt in your mouth texture. At this stage, be careful when pushing the pork around to make sure you do not squish the fat.
Add the sugar and turn up the heat to reduce the liquid to a thick gravy-like, syrupy consistency.
Allow the pork to cool before slicing.
Drizzle some sauce over and serve. The taste is absolutely orgasmic!
I served it with some mantou and the moment hubby took a bite, he gave me a look like I was the BEST wife in the world.
I’m telling you… this is like soooo wauwauwau until cannot take it. You HAVE to try it for yourselves and tell me all about it.