Ingredients

• 500g pork belly (cut into chunks)
• 2 tbsp vegetable oil
• 2 tbsp rock sugar
• 3 slices ginger
• 2 cloves garlic (crushed)
• 2 stalks green onions (cut into sections)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp cooking wine
• 1 tsp salt
• 1/2 tsp five-spice powder (optional)
• 2 cups water

Steps

1. Cut the pork belly into chunks and blanch in boiling water for 2-3 minutes. Drain and set aside.
2. Heat vegetable oil in a wok or skillet, add rock sugar, and cook over low heat until the sugar melts and turns amber in color.
3. Add the pork belly chunks and stir-fry until evenly coated with the caramelized sugar.
4. Add ginger slices, crushed garlic, and green onion sections, and stir-fry until fragrant.
5. Pour in light soy sauce, dark soy sauce, cooking wine, salt, and five-spice powder (if using). Stir to combine.
6. Add water, bring to a boil, then reduce the heat to low. Cover and simmer for 1-1.5 hours until the pork belly is tender.
7. Increase the heat to high and reduce the sauce until thickened. Serve hot.