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Course: Main
Chef: Li Dong
Featuring: Meat


- 500g pork belly
- 100g mountain yam
- 1l Shaoxing wine
- 50g rock sugar
- 50g light soy sauce
- 35g deep-fried ginger
- 2 star anise


1.Blanch the pork belly in boiling water then remove and cut into 5cm cubes. Peel the mountain yam and cut into 7cm sections. Deep fry until golden brown.

2.Brown the pork belly in a hot wok. Remove and set aside.
3.Return the pork to the wok with the Shaoxing wine (top up with water until the liquid is the same level as the pork). Add the rest of the ingredients then bring to a simmer and cook for 80 minutes. After 80 minutes, add the mountain yam, and cook for a further 10 minutes until the sauce has reduced slightly.


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