It’s been a tradition in our family for my aunt to serve this on every Chinese New Year. She’s never missed a single year. Tender and full of flavor, it’s always a great recipe for your Chinese New Year feast!
INGREDIENTS: 2 lbs pork belly; 2 tablespoons oil; 6 stalks scallions, cut into 3-inch lengths; 6 cloves garlic, minced; 2-inches peeled ginger, cut into slices; 5 tablespoons light soy sauce; 4 tablespoons dark soy sauce; 7 tablespoons Shaoxing Wine (or apple juice/white grape juice for non-alcoholic substitution); Water, enough to cover the pork belly; 80 g rock sugar, lightly crushed
METHOD: 1. Bring a pot of water to boil. Add the pork belly and boil for 5 minutes. 2. Drain, rinse and pat dry. Cut the meat into 2 1/2-inch squares. 3. Heat up an oiled pot. stir-fry the ginger and scallions until fragrant. Pour in the water and boil for 10 minutes. 4. Add light soy sauce, dark soy sauce and wine, enough water to cover the pork belly and boil in high heat. Mix in rock sugar, pork pieces, skin side down and cook for 5 minutes. 5. Lower the heat to medium-low, cover the pot and braise pork for 1-1/2 – 2 hours.