Potato Chips Braised Pork Belly

Cut pork belly into 2cm cubes, blanch with cold water and add green onions and ginger.

Heat 30g of oil in a hot pan, add rock sugar, and simmer over low heat.

Stir slowly with chopsticks until the rock sugar melts. When it starts to foam, add the pork belly and stir-fry for a few minutes. Turn to high heat, add cooking wine and stir-fry. Then add boiling water until the meat is covered, cover the pan, and simmer over low heat for 40 minutes. Turn to high heat, stir-fry, taste, and add some salt if necessary. Reduce the sauce until thickened, and it's ready.

Cut the potatoes into thin slices and rinse them clean. Heat a pan with cold oil, add the potato slices, and fry until fully cooked. Spread them evenly on a plate.

Place the pork belly pieces on the potato slices and pour the sauce over them.