How to make it
6 steps. Take it one step at a time.
Place the cubed pork belly
Place the cubed pork belly in a pot of cold water. Bring to a boil and cook for 3-5 minutes to remove impurities. Drain and rinse the pork with clean water. Set aside.
5 minHeat oil in a wok or heavy-based pot
Heat oil in a wok or heavy-based pot over low heat. Add the rock sugar and stir constantly until it melts and turns into a light amber caramel color.
Add the blanched pork cubes
Add the blanched pork cubes to the wok. Increase heat slightly and stir-fry until the pork is evenly coated with the caramel.
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Add the ginger, garlic, star anise, and cinnamon stick. Stir well to combine.
Add enough hot water
Add enough hot water to just cover the pork. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes (110°F (43°C) internal temp isn't enough, aim for tender texture). Check occasionally to ensure the liquid hasn't dried out.
1 hrRemove the lid and increase the heat
Remove the lid and increase the heat. Boil the sauce down until it thickens and becomes a sticky, glossy glaze that coats the pork cubes. Serve hot.
10 min
A little kitchen wisdom
Using rock sugar instead of granulated sugar gives the sauce a distinctive glossy sheen and a more mellow sweetness. For the best texture, ensure the pork belly has a good balance of fat and lean meat layers.
