Directions

To Make

1. Cut the pork belly into bite-sized cubes. Tie each piece with kitchen twine or a strip of spring onion.
2. Bring a pot of water to a boil and blanch the pork belly for 2-3 minutes to remove any impurities. Drain, rinse the pork under running water, and set aside.
3. Heat the oil in a wok over medium heat. Add the rock sugar and cook until it begins to melt and turns a light caramel.
4. Add the pork belly and stir to coat evenly in the caramel. Cook for 3-5 minutes, or until lightly browned.
5. Pour in Shaoxing wine, light soy sauce, dark soy sauce, and water. Bring to a gentle boil.
6. Cover the wok with a lid, reduce the heat to low and simmer for 45-60 minutes. Top up the wok with extra water if required.
7. To thicken the sauce, increase the heat to medium-high, cook uncovered until it reduces to a glossy glaze that coats the pork.
8. Transfer the pork and sauce to a serving plate, serve hot.