Sweet and Sour Belly Pork

Method

Prepare the Shallots:
Heat 1 tablespoon of sunflower oil in a heavy casserole pan. Add the chopped shallots and cook until softened and translucent.

Brown the Pork:
In a separate frying pan, heat the remaining oil. Brown the pork belly chunks in batches, ensuring they are golden on all sides. Once browned, transfer the meat to the casserole with the shallots.

Make the Sauce:
In the same frying pan, combine the shaoxing rice wine, mirin, rice vinegar, dark soy sauce, light soy sauce, brown sugar, and water. Stir gently to melt the sugar and loosen any browned bits from the pan. Pour the sauce over the pork in the casserole.

Simmer:
Bring the liquid to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 1 ½ to 2 hours, stirring occasionally. Ensure the liquid doesn’t reduce too much during cooking.

Reduce the Sauce:
Once the pork is tender, remove the lid and simmer for a few more minutes to allow the sauce to reduce to a rich, flavorful consistency.

Serve:
Serve the sweet and sour belly pork with plain boiled rice and stir-fried broccoli for a complete, satisfying meal.