Recipe Ingredient
- 1 kg belly pork with skin intact
- 1 tbsp dark soya sauce
- 1 litre water
- 10 cloves garlic with skins on
- 5 thin slices ginger
- 3 dried chillies
- 1 stalk spring onion
- 2 star anise
- 5cm cinnamon stick
- Sauce ingredients
- 125ml light soya sauce
- 1/4 tsp salt or to taste
- 1 tbsp sugar or to taste
- 1/2 tsp Chinese Five Spice powder (Ng Heong Fun)
- 1/2 tsp pepper
- 1/4 tsp sesame oil
- 2 tbsp kei chi
Instructions
- Clean pork and using a sharp knife, score lean meat down the length to divide the pork into two or three strips.
- Rub the meat and skin with dark soya sauce then deep-fry in hot oil until the skin becomes crisp. Drain completely from oil.
- Heat wok with 2 - 3 tablespoons oil and sauté garlic, ginger, spring onion, star anise, cloves, cinnamon stick and dried chillies until fragrant.
- Add water, belly pork and combined sauce ingredients, bring to boil and simmer covered for 1 - 2 hours or until meat is tender and the sauce is thick. Dish out and slice the pork into serving slices.
- To serve, arrange pork slices on a plate and pour the sauce over them.
