Directions

To Begin

1. Add 800ml water, pork belly, spring onion, sliced ginger and cooking wine into a pot.
2. Bring it to boil, then take out the pork belly and set aside.

To Cook

1. Add 1500ml water and pork belly in a wok, bring it to a boil, then simmer for 30 minutes with lower heat. Take out pork belly, rinse it with water, then cut into 1.5cm-thick pieces. Keep the soup for further use.
2. Heat the oil with high heat. Add spring onion, ginger and pork belly, fry for 30 secs.
3. Then, add cooking wine, red yeast powder, red bean curd sauce, rose bean curd, light soy sauce, star anise, and cinnamon bark, and cook for 1 min.
4. Next, add the soup until it covers the pork. Cover and simmer for 1.5 hours with lower heat.
5. Turn on the heat, add rock sugar and cook until the sauce reduces to a glistening coating.