Recipe Ingredient
- 600g belly pork
- 1½ tbsp thick soy sauce
- 2 star anise
- 5cm cinnamon stick
- 5 cloves
- 3 pieces liquorice (kam choe)
- 3 stalks spring onion
- 1 litre water
- Seasoning
- 2½ tbsp light soy sauce
- 2 tbsp oyster sauce
- ½ tsp pepper
- 2 tbsp Shao Hsing Hua Tiau wine
- 50g rock sugar
- Thickening
- 1 tbsp cornflour mixed with 1 tbsp water
Instructions
- Blanch belly pork in boiling water for 10-15 minutes. Remove and drain well. Rub thick soy sauce over the meat and skin side of the belly pork. Deep-fry in hot oil.
- Combine seasoning ingredients with star anise, cinnamon stick, cloves, liquorice, spring onion and water in a deep saucepot. Bring to a boil. Add the belly pork and simmer for 1-1½ hours or until meat is just tender.
- Remove the belly pork and cut into thick slices and thicken the gravy with cornflour mixture. Serve the meat with the sauce.
