PORK: Some people might think pork belly is too fatty. But if one can find a piece with minimum amount of fat, and after boiling it for a while, it is not too bad. But try the recipe with a leaner cut of pork if preferred.

RED COOKED PORK 紅燒肉:

1 ½ to 2 lbs. belly of pork in 1 whole piece

6 shallots, sliced or diced

seasoning ingredients:

   ¼ cup good quality dark soy sauce

   1 tbsp. dark soy sauce

   2 tbsp. brown sugar

   ½ cup rice wine

2-3 tbsp. cooking oil

Cook pork by adding it to a large pot filled with 6 cups of boiling water. Cover and cook it at medium heat for 20 minutes, or until just tender. Take out pork and rinse it under cold running water, reserving cooking liquid. Cut pork into 1-inch cubes.

Heat wok or large non-stick saucepan over high heat until hot, and add 1 tbsp. cooking oil. Add shallot and cook until softened. Add wine and cook for 1 minute. Add rest of seasoning ingredients and cook over medium heat to melt sugar. Add pork cubes and toss together until meat is well coated. Cook for 2-3 minutes; then add in reserved meat-cooking broth, and bring to the boil. Reduce heat to medium and cook pork for 10 to 15 minutes more until tender, while evaporating part of the cooking liquid.

Pour sauce over meat to serve. Serve pork alone, or over a bed of cooked Chinese cabbage if desired.