Ingredients
1 piece of pork belly (about 500 g / 1 lb), 2 eggs, 25 g (about 2 tablespoons) of clear broth.
Seasonings
75 g (about 1/3 cup) white sugar, 65 g (about 1/3 cup) soy sauce, 25 g (about 2 tablespoons) yellow wine, 25 g (about 3 tablespoons) all-purpose flour, and appropriate amounts of water chestnut starch and lard.
Instructions
1. Trim and clean the pork belly, blanch it in boiling water to remove any blood, then remove and brush with soy sauce; heat a generous amount of lard over high heat, fry the pork belly briefly until lightly colored, drain the oil, then add clear broth, soy sauce, sugar, and wine, and simmer over low heat for about one hour until the meat is fully tender.
After one hour, remove the meat, coat it with water chestnut flour, then brush with a thin batter made from eggs and flour; separately, heat a wok with lard over medium heat, deep-fry the meat until crispy and purple in color, then remove, slice, and plate.