|500 g||pork belly|
|3 tbsp||vegetable oil|
|5 g||soy sauce|
|2 tsp||shaoxing wine|
|5||fermented tofu cubes|
|vegetable oil for frying|
An off-dry or semi-dry Riesling is always a great wine to enjoy with Asian fare, especially those with a hint of heat. The wine’s crisp, zippy mouthfeel balances out both the spice of the dish and the richness of the pork.
Cut ginger into thin slices and green onion into large chunks. Mince garlic. Cut pork into bite-sized cubes.
Fill wok one third of the way full with hot water. Place pork belly in water, bring to a boil, and cook for approx. 5 – 7 min. Strain and set aside.
Add vegetable oil and sugar to wok and cook over medium-low heat for approx. 3 – 5 min. until it begins to lightly caramelize . Carefully add a bit of water to thin out caramel. Remove caramel from wok and set aside .
Heat oil over medium-high heat, return pork to pan, and cook until fat has rendered, approx. 4 – 6 min. Discard excess oil from pan and then add green onion, ginger, garlic, chilis, star anise, cinnamon, and bay leaves. Return caramelized sugar to pan and cook for approx. 1 – 2 min. until all ingredients are evenly coated in sugar. Next, add soy sauce, wine, tofu, and water. Reduce heat to low and cook for approx. 1 – 2 hrs. until volume has reduced by half and sauce has thickened. Enjoy with aromatic rice!