Ingredients

Method

Slice the belly pork into 5cm wide strips. Bring a large heavy based saucepan full of water to the boil and place the strips of belly pork in the water and reduce the heat to a simmer and cook the slices for 10 minutes.

Remove the meat slices from the saucepan and dry with kitchen paper.

In a large wok on medium to high, heat the vegetable oil and once hot fry the pork slices well on all sides.

In a large stock pot add the light soy sauce, dark soy sauce, rice wine, rock sugar, ginger and spring onions and mix to combine. Bring the mixture to the boil and when the sugar has dissolved reduce to a simmer and place the pork strips into the liquid. Cover and simmer for 1 1/2 to 2 hours or until the meat is tender. Keep an eye on the liquid in the stock pot and if the liquid has nearly all evaporated add some water to keep the liquid from going dry.

This can be served with noodles or rice.