Simple Red Cooked Pork Belly

This dish was a bit sweet and not that salty. if you don't like your food sweet than add about 1 or 1.5 tablespoon of sugar. You can add more to your taste after the 30 minutes. Adding sugar makes the liquid a sticky-like consistency so less sugar would make it less sticky-like.

There is also an alternative were its the same direction, you just add vinegar and more sugar. You would add the vinegar when the liquid is about half it was before. Adding vinegar and sugar the taste would be sour and sweet, which is also pretty good. 

List:

3 tablespoon kikkoman soy sauce (or any light soy sauce)

1 tablespoon mushroom flavored superior dark soy sauce (or any dark soy sauce)

small spatula scoop of Hoisin sauce (optional)

1.5lb side pork belly cut into less than 1 inch cubes or rectangle

6 slices of ginger

roughly 2 tablespoon sugar

rice wine or any kind of cooking wine 

chicken granule bullion

water

Direction: 

boil the cubed pork in water for a few sec than drain and rinse away the foam.

In fry pan or wok add oil. Let the oil heat up. Add the ginger and hoisin sauce. Stir fry few second and add the rinsed pork. Stir it around while adding both soy sauces, sugar, and wine. Then add water until it covers the pork. Let it come to a boil for 2 minutes and turn the heat from high to medium heat with the cover on let it cook for 30 minutes. After 30 minutes check that the liquid thicken and sticky-like. Taste it if its sweet, salty enough. If not add a bit more sugar or salt or kikkemen soy sauce. This step is also were I add chicken granule bullion. 

If there is still a bit more liquid than you like and not thicken yet after 30 minuets, turn the heat back to high to quicken the process. It should take a few minutes, so keep your eye on it or it will dry out.