Chinatown's Simmered Pork Belly Shanghai-style

• 300 grams Pork belly
• 1 dash Ginger, finely chopped
• 3 clove Garlic (finely chopped)
• 3 tbsp Soy sauce (or lao cho Chinese soy sauce)
• 1 tsp ~ 1 tablespoon Honey
• 3 tbsp Shaoxing wine
• 1 dash Green onions or scallions
• 1 dash Katakuriko slurry
• 1 dash Sesame oil

1. Cut the pork belly into easy to eat blocks.
2. *If you don't have any, thinly sliced pork is fine.
3. Put in a shallow container with the ingredients marked and marinate for 15 minutes.
4. *You can add Szechuan pepper and a dash of star anise if you like.
5. Add a lot of vegetable oil to a wok, add meat from Step 2, and stir fry.
6. Once the meat is cooked through, add the remaining sauce from Step 2 and bring to a boil.
7. After adding the scallions, add katakuriko dissolved in water to thicken.
8. Finally add a bit of sesame oil, quickly mix, and it's finished.

pork belly, ginger, clove garlic, soy sauce, honey, shaoxing wine, green onions, slurry, sesame oil

Taken from cookpad.com/us/recipes/149427-chinatowns-simmered-pork-belly-shanghai-style (may not work)