Pork belly 600 g
Soy sauce 120 g
Rock sugar 15 g
Water 840 g
Fried shallots 120 g
Notes:
For more sauce, change the soy sauce to 143 g, the rock sugar to 18 g and the water to 1000 g.
For the fried shallots we strongly recommend using natural, high-quality Cheng Chi fried shallots.
Naturally brewed soy sauce is best. Saltiness varies a great deal between brands, so treat this as a starting point and adjust it to your own taste.
Method:
1. Put the pork in the freezer for a while, then take it out and dice it. (It is much easier to cut into small cubes once it has firmed up a little.)
2. Dry-fry the diced pork belly, stirring continuously to render out the fat. Once it takes on a little colour, lift it out.
3. Put the golden pork belly, soy sauce, rock sugar, water and fried shallots into a clay pot, bring to the boil, then turn the heat down and simmer for about an hour, stirring occasionally so nothing catches on the base. That is your braised pork done.