Combining the best techniques from making 豬腳醋 (pork trotter vinegar) and 豆油肉 (braised pork), you get a one-pot dish with tender, melt-in-your-mouth pork belly with complex, well-balanced sweet and tangy flavours!
Recommendation: Use Pat Chun’s Ginger in Sweet Vinegar Sauce to achieve that aromatic base with premium ginger soaked for over a month ✨
Tip: Make this dish ahead of time to allow the pork belly to soak in the vinegar! MORE SHIOK!