3
Add the light soy sauce, Shaoxing wine and water, along with another good pinch of salt (not too much though – the broth will reduce and therefore get saltier over time!) Bring to a boil, then add your pork belly lardons back into the broth and simmer gently for 60-90 minutes with a lid on, depending how soft you like your pork belly. Keep skimming off any impurities as the broth cooks – this will give you a clear, clean broth at the end