1 lb pork belly
1 tablespoon oil
3 stalks scallions, cut into 3-inch lengths
1-inch peeled ginger, cut into slices
2-3 tablespoons low sodium soy sauce or 1-2 tablespoons regular soy sauce
2 tablespoons dark soy sauce
3 1/2 tablespoons Shaoxing Wine
water, enough to cover the pork belly
1 oz (or 40 g) rock sugar, lightly crushed or 2 1/2 tablespoons brown sugar
extra sugar, as per taste
Heat a pot of water to boil. Add your pork belly and cook for 5 minutes. Drain water, remove pork from pot, rinse and pat dry. Slice the meat into 2 1/2-inch squares. Tie the pork pieces with food safety strings as tight as possible to avoid meat from falling apart while braising.
Get a pot a pot and heat with oil, stir-fry the ginger and scallions until aromatic. Pour in the water and continue boiling for 10 minutes.
Pour light soy sauce, dark soy sauce and wine, adequate amount of water just to cover the pork belly and boil in high heat. Add in sugar, pork pieces, skin side down and cook for 5 minutes.
Bring it to low heat to medium-low, at a gentle simmering level, cover the pot and braise pork for 30 minutes. Flip pork skin side ‘up’, and continue braising for 1 1/2-2 hours, or until pork is tender enough to your liking. Adjust seasoning, as per taste, eg. sugar.
Serve in dish with Dongpo sauce over steamed rice and veggies. Enjoy!