Boil pork belly in boiling water for a
while. Discard water and remove pork belly. Rinse in cold
running tap water to clean it and then prick holes over the skin with
a fork, pat dry. Rub a little light soy sauce thoroughly over
the pork belly then rub the surface with a little dark soy sauce.
Leave to marinate for about 3 hours in the refrigerator.
Deep-fry into hot oil (skin side down) until golden brown. Dish
out and leave aside to drain the oil. Place the fried pork
belly, peanuts and garlic into a pot. Pour in water just enough
to cover the surface. Add in seasoning and mix well. Cover
and bring to a boil. Braise over low heat for approximately 45
minutes to an hour (making sure there is always water in the pot),
until the pork belly and the peanuts are tender, or the flavor has
been absorbed and the sauce is thick. Lastly, sprinkle with
Shaoxing wine, stir well and serve hot with steamed white rice.