Ingredients :-
500g pork belly with skin
1 tablespoon chopped ginger
1 tablespoon chopped red chillies
1 no (about 70g) big onion (wedged)
2 star anises (crush coarsely)
1 tablespoon chopped spring onions
1 tablespoon "Shaoxing" wine
Marinade :
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
Seasoning :
1 tablespoon oyster sauce
1 tablespoon light soy sauce
½ teaspoon five spices powder
1 teaspoon sugar
½ teaspoon pepper
½ teaspoon sesame oil
1. Cook pork belly in boiling water for approximately 40 minutes until cooked and slightly tender. Remove, season with marinade, then deep-fry in the hot oil until golden in colour. Dish out, soak in the cool water immediately. Remove and cut into pieces.
2. Heat up 1 tablespoon oil, saute crushed star anises, chopped ginger, chillies and big onions until fragrant. Add in pork belly and seasoning, stir-fry briskly until well combined and aromatic.
3. Sprinkle with chopped spring onions and some "Shaoxing" wine, toss well. Dish up, serve hot.
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