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23 Jan 2014
1. Put the pork belly into hot water and blanch for five minutes. Remove and place in hot oil and fry.
2. Slice pork belly into 3cm x 1.5cm strips.
3. Heat oil in a saucepan. Add pork belly and stir-fry. Add ginger, spring onion, dark soy sauce, rock sugar and water. Cook for half an hour. Add Lingzhi and licorice root; stew for 1.5 hours.
Recipe courtesy of Chef Ku Keung from the Conrad Centennial Singapore. This article first appeared in NATURA magazine issue No.4.