Pork belly 720 g
Black bean soy sauce 110 g
Cheng Chi fried shallots 130 g
Rock sugar 25 g
Shaoxing wine 400 g
Mirin 60 g
White pepper 1/4 tsp
Method:
1. Boil the pork belly whole over a high heat for about 5 minutes, then plunge it into cold water to cool quickly and lift out. (Cooked about two thirds through, it is easier to cut into thin strips.)
2. Heat the black bean soy sauce and rock sugar gently in a wok until dissolved. Add the pork belly, cut into 0.6 cm strips, and turn it in the sauce until evenly coloured, before the sauce reduces away.
3. Transfer the coloured pork to a braising pot with the Shaoxing wine and mirin. Once it boils, add half the fried shallots and turn the heat down. Simmer for about 60 minutes, stirring occasionally so nothing catches. Add the rest of the fried shallots and the white pepper five minutes before the end. (Cook it longer or less, depending on how soft you like it.)
This is a braised pork with a strong note of Shaoxing wine. It looks rich in the pan, but it eats sweet rather than heavy.
Note: if you would rather the Shaoxing were less pronounced, use rice wine instead, or add water to taste.