Pork Belly is awesome, this twice cooked Pork Belly is simply twice as awesome.

In this recipe the Pork Belly is first deep fried and afterwards cooked in a rich Tea sauce.   To die for.

It was one of our dishes from today's cooking date and I swear I still can taste it!


Forget the calories and the cholesterol for a day and dive into this moist unctuous sticky and decadent dish.

Enjoy it!

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Ingredients
For the Pork

• 1Kg Pork Belly cut into pieces
• Oil to Deep Fry

For the Marinade

• 8 Cloves of garlic
• 3 Sprigs of spring onion
• 2 Tablespoons light soy sauce
• 1 Tablespoon dark soy sauce
• 2 Tablespoons Cornflour

For Sauce

• 2 Tablespoons Light Soy Sauce
• 2 Tablespoons Dark Soy Sauce
• 2 Tablespoons Shaoxing wine
• 1/2 Tablespoon Sugar
• 1/2 Tablespoon Sesame Oil
• 500ml water
• 150ml Chinese Tea prepared with Brew Liu-Bao Tea leaf
• Salt and Pepper to Taste

Instructions
For the Pork

1. Mix all ingredients for the marinate together in a large bowl
2. Put the Pork in the Marinate and leave it for about 30min
3. Heat a sauce pan of oil over medium heat and Deep Fry the pork in batches 
4. Move the fried pork belly to a dish with paper towel

For the Sauce 

1. Mix all the Sauce ingredients in a large sauce pan and bring it to boil over high heat
2. Add the Pork to the Sauce, reduce to low heat and let it simmer cooking for 1 1/2 - 2 hours until pork belly is soft but still holding shape and the Sauce is thick.