At this moment, the pork belly was already sizzling with oil, its bright color, bouncy texture, and fragrant aroma making the taste buds tingle with anticipation.
Add cooking wine, light soy sauce, dark soy sauce, ginger slices, star anise, cinnamon sticks, bay leaves, and an appropriate amount of hot water to the pot. Bring to a boil and then simmer over low heat for about an hour until the pork belly is tender.
Now, the pork belly is thoroughly irresistible. Peel and cut the yam into chunks and soak in water. Once the pork belly is tender, add the yam and continue to simmer until the yam is soft. Finally, reduce the sauce over high heat. The pork belly now carries the yam's fresh aroma, which alleviates the grease of the pure meat. Yet, a bite into it reveals a tender texture while retaining the meat's original savory essence.
It's like softness, yet a curious bounce between your teeth; it's like hardness, but the almost melting texture produces a euphoric aftertaste.
