This classic Chinese dish is slow cooked to give it that delicate melt-in-your-mouth texture with a rich, aromatic flavour. Pork belly is not the leanest cut but it’s bursting with flavour. For the complete experience, have all the layers together.
Legend has it that while Song Dynasty poet and artist, Su Dongpo, was banished to Hangzhou, in a life of poverty, he made an improvement of the traditional cooking process. He first braised the pork, added Chinese fermented wine and made red-braised pork, then slowly stewed it on a low heat for many hours.