500g pork belly, cut into 3/4 inch thick pieces
2 tbsp vegetable oil
1 tbsp sugar
3 tbsp shaohsing wine
1 tbsp light soy sauce
1/2 tbsp dark soy sauce
Bring a large pan of water to the boil. Blanch the pork belly for 1-2 minutes to remove the impurities. Remove the pork belly from the water and keep to the side. Discard the cooking water.
Heat your wok or cooking pan over a low heat and add the oil and sugar. Melt the sugar and then carefully add the pork. Increase the heat to medium and coat the pork in the sugar until it has lightly browned.
Once the pork belly has browned, turn the heat back down to low and add the remaining ingredients and stir well. Cover the wok or pan and simmer for 45 minutes to an hour, or until the pork is tender when gently pulled with a fork. Ensure that you stir the pork belly every 5-10 minutes to prevent the sauce from burning. Add more water if the sauce is getting too dry.
Once the pork is cooked and tender remove the lid and if there is a lot of sauce, turn up the heat and stir continuously until it was reduced enough just to coat the pork belly.
Serve with rice.