recipe adapted from here
1 slab pork belly (1 lb)
12 fresh chestnut
3 slices ginger
2 stalk green onion - cut into 4 cm length
2-inch cinnamon stick
2 star anise
3 dried chilli
2 bay leaves
1 tbsp rock sugar
3 tbsp dark soy sauce
1 tbsp soy sauce
4 tbsp yellow wine
dash of sesame oil
- Poke holes on the skin of the pork belly slab. Add a little oil to a pan. Heat up the oil over low heat and fry the pork belly, with skin facing down till the skin turns a golden brown.
- Remove from heat and set aside to cool down a bit. Cut into bite-sized pieces.
- With the remaining oil from the pork belly, fry the rock sugar over low heat till melted. Place pork belly into the pan and continue to fry for a while till the pork is coated with the rock sugar.
- Drizzle yellow wine and immediately cover the pan.
- When most of the steam has evaporated, add dark soy sauce and fry to mix well.
- Add chestnuts, soy sauce, ginger, green onion, cinnamon stick, star anise, dried chilli and bay leaves leaves and give it a good toss.
- Add enough hot water to cover all ingredients. Cover and cook over medium heat for 30 minutes.
- Add salt and continue to simmer till most of the sauce has evaported.
- Before serving, drizzle a dash of sesame oil and serve warm with rice.