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Port belly   1.5 catty  (12cm x 12cm)
Spring onion(cut into sections)    5 pieces
Ginger   3 slices
Garlics   5 gloves
Soya sauce    6 tbsp
Rock sugar    as needed
Rice wine     2 tbsp
(Preferably Shaoxing rice wine)
Shredded red pepper     as needed
  1. Wash the pork belly and burn the hair on the skin off.
  2. Scald the pork belly.
  3. Square it and tie up with string. Stir fry ginger and spring onion with hot oil. Add water, soy sauce, wine, rock sugar and the pork belly. Simmer for 2.5 hours.
  4. Sprinkle chopped spring onion and serve.