Braised Pork with Abalone So Delicious You Can Eat Three Bowls of Rice with Just the Sauce

Wash the small abalones and set aside.

Add ginger slices and 1 tablespoon of cooking wine to boiling water, then add the small abalones and cook for 2-3 minutes.

Remove the abalones and place them in cold water to cool. Then remove the abalones from their shells and clean out the innards.

Wash the pork belly and cut it into chunks.

Heat oil in a pan and sauté the ginger and garlic until fragrant.

Add the pork belly and fry until golden brown on both sides. Pour in half a bowl of cooking wine (I used a small dipping sauce bowl) and cook for 1-2 minutes until the aroma comes out.

Add the abalones and stir-fry. Then add 2 pieces of rock sugar, 3 tablespoons of light soy sauce, and 1 tablespoon of dark soy sauce.

Add enough water to cover the pork belly. Bring to a boil over high heat, then reduce to low heat and simmer for 1.5-2 hours. Finally, turn up the heat to reduce the sauce. (If you're short on time, you can use a pressure cooker for 5 minutes, then reduce the sauce over high heat.)

Plate and serve! The sauce alone is so delicious that I can eat three bowls of rice with it.