This is a must eat whenever I am in Taiwan but in Taiwan generally less meat and more lard is used to cook this delicious but sinful dish. The local version is cooked using leaner minced meat in Singapore but the taste is usually not authentic enough. I substituted with pork belly meat instead so that there is a good balance of fats and meat. My first attempt – the meat was not soft enough but the taste pretty close after the flavor developed. This dish usually is paired with a braised hard boiled egg and prickled vegetables but I omitted it as I dun have them.
- 500 gm pork belly
- 1 tbsp minced garlic
- 2-3 tbsp fried Shallots
- 90 ml soya sauce
- 30 ml dark soya sauce
- 50 ml shaoxing wine
- 1.5 tbsp sugar
- 1/2 tsp five spice powder
- 200 – 300 ml water
- Olive oil / shallot oil
- Boil pork belly for 25 mins, rinse in cold water to cool down.
- Cut pork belly into small pieces and set aside.
- Heat pan with oil and stir fry garlic until fragrant.
- Add the meat and stir fry for a while and add the sauces, wine.
- Add in enough water to cover the meat and add the sugar and five spice powder and fried shallots.
- Bring to a boil and simmer for 20 mins until sauce thickens.
- Serve hot with rice
Note: A friend suggested to cook in clay pot to make the meat more tender. I also think the meat should be cooked longer for 30 mins to 1 hour.