Instructions for Braising Pork Belly (optional)

This braising liquid can be stored in a Ziploc bag and put in the freezer for future use. The more you use it, the better it’ll taste. You can use it for braising chicken, eggs, beef, and pork.

• In a pot, combine 1 c light soy sauce, 1 c dark soy sauce, ¼ c Shaoxing wine, 2 c water or broth, 40 g rock sugar (or 4 tbsp sugar), 2 tsp salt, 2 star anise, 6 cloves, 4 bay leaves, 1 slice of ginger and 1 cinnamon stick.
• Bring the mixture to a boil and simmer for 20 minutes.
• Brown the pork belly then put it in with the braising liquid
  
• If the pork belly is not completely covered, turn the pork belly every 5 minutes for even cooking. Braise the pork belly for 20 minutes.
  
• Remove pork belly and let it cool before slicing.
  

Instructions:

• Wash and pat dry pork belly with a paper towel.
• If you will be braising the pork belly, use the ingredients and instructions above. If you will not be braising, then fill a pot with water, enough to cover the pork belly, and bring the water to a boil.
• Put the pork belly into the boiling water for 3 minutes, remove from water and let cool
• Break off the ends of the snow peas and pull the side fibers off as well.
  
• Wash and cut the cabbage, carrots, pressed tofu, snow peas into thin shreds. You can use a grater for the carrots. Set aside
  
• Wash and cut the Chinese leeks to 5 cm pieces
  
• After the pork has cooled, cut it into thin shreds
• If you didn’t braise the pork, marinade it with 1 tsp sugar, 1 tsp cornstarch, 1 tsp light soy sauce; mix well and set aside. If you did braise then there’s no need to marinate
• Heat your wok to high (or medium-high if high heat is not suitable)
• Add 2 tbsp of oil into wok
• Add shredded pork into the wok and stir-fry for 2 minutes if not braised and 1 minute if braised
• Heat wok or fry pan to high (or medium-high if high heat is not suitable)
• Add 2 tbsp oil to the wok
• Add marinated pork. Let the pork sit in the wok for 30 seconds and then flip it over and let it sit for another 30 seconds then start stir frying until cooked and remove from heat
• Add pressed tofu into the wok. Stir-fry for 1 minute, and move everything to one side of the wok
  
• Add carrots and stir fry with the other ingredients. Then add leeks and stir fry until the carrots start to soften. Turn down heat and remove everything from the wok
  
• Add 2 tbsp of oil to the wok
• Add cabbage to the wok and stir-fry
  
• Once the cabbage begins to soften and shrink, add the other ingredients back into the wok.
  
• Add 2 tbsp Shaoxing wine, 3 tbsp abalone sauce, and 1 ½ tsp salt. Stir-fry until everything is well mixed.
• Add snow peas. Stir-fry for another 4 minutes or until everything is cooked and softened
  
• Transfer onto a serving plate
• Serve with spring roll wrappers (they are pre-cooked and ready to eat), seaweed flakes, ground peanut candy and tobacco sauce (any chili sauce) or hoisin sauce
  
• To wrap: seaweed goes down first to prevent moisture from getting to the skin, then ground peanut candy, then the filling and sauce. Fold the bottom upwards first then the two sides and the top can be left open or folded down