酱味红烧肉

This is another dish which I only cooked once way back in 2008! This time I attempt again using happy call pan!! I've actually tried quite a number of dishes using happy call pan but yet to post them up!! 

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Ingredient

• 500gm pork belly (五花肉)
• 50gm ginger, sliced
• 2 tbsp corn oil
• 2 tbsp chinese wine
• 2 tbsp light soy sauce
• 1 tsp dark soy sauce
• 200ml water
• 5 tsp sugar

Method

1. Clean pork belly thoroughly and place in a pot of water, bring to boil. Skim away foam, boil for 15mins. Remove and place in a pot of icy cold water for 10mins. Drain away water and slice into bite sizes.
2. Heat up oil in a happy call pan. Pan-fry ginger until brown & fragrant. Add sliced pork and stir-fry for 5mins on medium high heat.
3. Add wine and soy sauce and stir to mix evenly. Add water to submerge the pork. Cover and bring to boil.
4. Add 2 tsp of sugar, stir evenly, covered and braised for 15mins on medium heat. Open lid and stir evenly and braised another 15mins with pan covered.
5. Liquid should reduce by now, add another 3 tsp sugar. Covered and braised for another 5mins.
6. Turn on high heat and stir fry until sauce is thick. Remove from heat and serve.