Ingredients

1.5kg pork belly,skin and bones removed
1 tbsp salt
150g sugar
100ml soy sauce
100ml dark soy sauce
125ml Shaoxing wine
1 onion,halved
5cm ginger,thickly sliced and bruised
2 thin spring onions,finely sliced
steamed rice,to serve

Method

Step1
Cut the pork belly into strips about 5 centimetres wide and place them in a medium saucepan. Cover with cold water and bring to a simmer,then skim off any scum that rises to the surface. Add the salt,sugar,soy sauces,Shaoxing wine,onion and ginger and simmer,covered,for 1 hour. Allow to cool in the liquid to room temperature,then remove the pork from the liquid and chill in the fridge. I like the pork belly to have a little resistance,but if you prefer it more tender,simmer for 1½ hours instead of 1 hour.
Step2
Place 2 cups of the simmering liquid in a wide saucepan or frying pan and bring to a simmer. Reduce by half,then slice the pork into 1cm slices and reheat in the simmering liquid. The remaining liquid can be saved (see Tip). Serve with the spring onions and steamed rice.

Adam’s tip: To save the leftover simmering liquid from the pork,let it cool to room temperature before freezing. Add a little salt,sugar,Shaoxing wine and soy sauce when you use it again to replenish the seasoning.

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The April 6 Edition