红烧肉。。

Ingredients:
- 900g Pork Belly

Ingredients A
- 1 Tsp Dark Soy Sauce
- 1 Tsp Five-Spice Powder
- 2 Tsp Honey

Ingredients B
- 1 Tbsp Minced Garlic
- 2 Tbsp Minced Shallot
- 4 Star anise

Ingredients C
- 700ml Water
- 3/4 Salt
- 1 Tsp Five-Spice Powder
- 1 Tbsp Honey
- 2 Tbsp Sugar

Ingredients D
- 1/2 Tbsp Dark Soy Sauce
- 1 Litre Water

Directions:
1) Slice Pork belly into strips, rub with ingredients A and marinate for 1 hour. Pan fry with non-stick pan till slightly golden brown, and then remove.
2) Cook ingredients B till golden brown then add in pork belly and pan-fry again till fragrant.
3) Add ingredients D and cover the lid. Cook till the gravy is absorbed. Keep tossing the meat to avoid over-cooking.
4) Pour into a wok and add ingredients C and simmer for 45 mins to 1 hour till the sauce thickens. Leave to cool and chop into pieces to serve.