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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 5 slices ginger
- 2 scallions (cut into 3-inch pieces)
- 3 star anise
- 1 cup rice wine (rose-flavored, mei kwei lu or shaoxing wine, 240 ml)
- 1 cup light soy sauce (240 ml)
- 3/4 cup dark soy sauce (180 ml)
- 1/2 cup sugar (115 g)
- 1 tsp. salt
- 5 cups water (1.2 L)
- 2 1/2 lb. pork belly (about 1 kg, buy the large slabs at the butcher counter, and cut them into 5-inch lengths, you don’t want the narrow, pre-cut lengths or slices for this recipe)
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