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HOLIDAY FOOD GUIDE – CHINESE: Pork Belly

Chinese: Pork Belly: New Shanghai (John Chen)

HOLIDAY FOOD GUIDE - CHINESE: Pork Belly.

HOLIDAY FOOD GUIDE – CHINESE: Pork Belly

HOLIDAY FOOD GUIDE – CHINESE: Pork Belly.

500-600g Pork belly (500-600)

3-4 tbsp Yellow crystallised sugar

1 tsp Dark soy sauce

1tsp Light soy sauce

2 slices ginger

1-2 pieces shallot

1.5 tsp ShaoXing Rice Wine

1.    Cut pork belly into small cubes about 2-3 cm sq.

2.    Put pork belly into boiling water for 2 min – to reduce the unwanted smell of the pork. Remove the water and rinse the pork.

3.    Warm up half spoon of cooking oil in a wok. Stir-fry the cut pork in a wok with ginger, shallot, and stir for 3 min. Then add the ShaoXing rice wine.

4.    Stir for another minute, and then pour in water up to a level that it covers the pork. Once the water starts to boil, turn down the heat.

5.    Now add in the rest of the ingredients and let it stew until the water in the wok becomes a sticky sauce. Make sure you stir the pork every 10min so it will not stick to the wok.

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