Blanched Pork Belly

- 1 LB of pork belly
- 1pc spring onion
- 2 to 3 slices of ginger
- 1 to 3 tsp of Chinese white wine
- salt as desire
- create your own dipping sauce as desire


Bring water to a boil.
Add spring onion, ginger, and wine.
Bring to a boil, add pork belly and bring to boil.
Turn heat to the lowest and slimmer for 15 mins.
Take it out and let it cool on the table.
After cooling, refrigerate for 30 to 40 mins before cutting into thin slices.