Ingredients:
Pork belly
Ginger
Cooking wine
Cola
Dark soy sauce
Light soy sauce
Oyster sauce
Salt
MSG
Chicken bouillon
Put the pork belly (or pork shoulder) into a pot with cold water, add cooking wine and ginger slices to blanch. Bring to a boil, then remove the pork.
(You can slice the pork belly first before frying.) Fry the pork belly; it is slightly fatty, so no extra oil was added to the pan. If it is leaner, you can add a little oil to fry.
Fry over medium-high or medium heat until golden brown.
Pour cola into the pot, add an appropriate amount of dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, MSG, and salt. Cover and simmer over medium-low heat for 20-30 minutes (if you’re worried about it being too sweet, you can use less cola and add some water instead, adjusting the cooking time based on the amount of liquid to prevent it from burning).
Remove the lid and reduce the sauce over high heat until thickened (stir frequently to prevent burning).
Sliced and plated
Then pour the sauce from the bottom of the pot over it.
