Servings
3
Prep time
Cook time
Recipe
Ingredients
- 7 slices ginger
- 800g pork belly
- Splash oil
- 1 tbsp PRB Superior Dark Soy Sauce
- 1 tbsp PRB Golden Label Superior Light Soy Sauce
- 1 tsp PRB Seasoning Wine
- 30g PRB Yellow Rock Sugar
- 2 pcs star anise
- 1 pc Chinese cinnamon
- 2 bay leaves
- A few spring onions, chopped
Method
- Add cold water to a pot and place 4 ginger slices and the whole pork belly in it. Once boiling, take out and rinse off the scum with cold water, then cut into small pieces.
- Heat pan, add oil and fry the pork belly over low heat until both sides are golden.
- Add in PRB Superior Dark Soy Sauce, PRB Golden Label Superior Light Soy Sauce and PRB Seasoning Wine. Sauté until fragrant.
- Pour in 500mL cold water to cover the pork belly and add in the rest of the seasonings.
- Once boiling, turn down to low heat. Simmer for about 40 mins until the pork belly slices are tender and the sauce has thickened
- Add in chopped scallions and mix thoroughly, then serve.
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