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Trim pork belly. Burn hair on skin. Tie with straws. Blanch in boiling water to keep the shape. Then put pork belly in an earthen pot lined with bamboo mat.
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Sauté green onion and ginger in oil. Add Sauce Mix, some rock sugar, some slab sugar and boil. Pour sauce into earthen pot. Stew pork belly for about 2 hours.
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Add the remaining rock sugar and slab sugar. Add Chinkiang vinegar and cook again over low heat for about 1 hour.
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Put pork belly on a serving plate. Add thickening to the sauce and heat through. Pour sauce over pork belly.