- 12 oz lean, skin-on pork belly
- 2 Tbsp canola oil
- 1 Tbsp lump sugar or granulated sugar
- 3 Tbsp Shaoxing cooking wine
- 1 Tbsp soy sauce
- 1/2 Tbsp dark soy sauce
- 1 1/2-2 cups water
Cut pork belly into 3/4”-thick pieces.
Bring a pot of water to a boil. Blanch pork belly pieces for 3 minutes. Transfer pork to a plate and rinse pot.
In a wok or frying pan over low heat, add oil and sugar. Melt sugar slightly and add pork. Raise heat to medium and cook until pork is lightly browned. Reduce heat to low and add Shaoxing wine, regular soy sauce, dark soy sauce, and water. Cover and simmer until pork is fork tender, 45 minutes to 1 hour. Stir every 5-10 minutes to prevent burning and add more water if it gets too dry.
Once pork is fork tender, if there is still a lot of visible liquid, uncover wok, increase heat to medium and stir continuously until sauce has reduced and coats pork.