Braised Pork with Hua Diao Wine | A Video

Cut the pork belly into small pieces

Blanch the pork in boiling water with ginger slices. Remove when the water boils again.

Drain the water, heat a pan with a little salad oil, and stir-fry the ginger slices and pork briefly.

Add Hua Diao wine, dark soy sauce, light soy sauce (a mix of three brands), salt, sugar (more), and a little vinegar. Cover and simmer until tender. Lao Yang prefers mixing three or four brands of light soy sauce, which adds rich layers of flavor to the meat.

Bring to a boil over high heat, then reduce to low heat for about an hour, stirring occasionally to check the pot. Lao Yang uses a cast-iron pot for extra tender results.

Plate the dish and sprinkle with a little chopped scallions.