I have made this savory sauce with chicken wings before. Replace the chicken wings with pork belly, it bring the taste to another level. It is simply amazing
You can check the video below to understand the steps before changing it to pork belly
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Ingredients
- 700 g pork belly (peeled / cut into pieces)
- 40 g onion (peeled / cut into pieces)
- 3 pcs garlic (peeled/mashed)
- 2 pcs slices of ginger
- 2 pcs green onion (sectioned)
- 2 tsp Shaoxing wine
- 500 ml water
- 300 g taro (peeled / cut into pieces)
Sauce mixture
- 2 tsp Chu Hou sauce
- 2 tsp Indonesian sweet soy sauce(kecap manis) (or any sweet soy sauce)
- 2 tsp Hoisin sauce
- 2 tsp oyster sauce
- 0.5 tsp chicken powder
- 0.5 tsp Chinese 5 spices powder
- 2 tsp shacha sauce
- 2 pcs star anise
- 2 pcs cinnamon stick
- 2 pcs bay leaves
Optional ingredients to make it spicy
- 1 tsp chili bean paste
- 2 tsp Sichuan pepper Oil (or other chili oil)
- 3 tsp dried chili (or other chili powder)
Instructions
- Heat the pan over medium heat. Add in 1 tsp of oil. Pan fry the pork belly until both side are brown. Put it aside.
- Heat the pan over medium high heat. Add in 1 tbsp of oil. Pan fry the taro slices until both side are light brown. Put it aside.
- Heat the pan over medium high heat. Add garlic, ginger, green onion, and onion. Stir fry them over medium-high heat for 2 minutes
- Add Shaoxing wine, pork belly and sauce mixture. Stir fry for 1 minute until all well mixed. Add water and bring the sauce to a boil
- Cover the pan with a lid. Change the heat to low. Simmer for 20-25 minutes.
- Add in the taro. Cover the pan with the lid. Continue simmer over low heat for 15-20 mins. Enjoy
Notes
Tips
1 If you want to make it spicy, add "Optional ingredients listed above" and then simmer for 2 additional minutes.