Heat oil in the wok and place the pork belly inside. "Make sure the side with the skin is facing down."
"Remember, at this point, the skin still has plenty of moisture and the soy sauce we added earlier, so be careful of oil splattering on you while it's searing."
As the skin made full contact with the bottom of the wok, the high heat caused the smooth surface to puff up, creating an uneven tiger-skin pattern.
At this point, she turned the heat to low, covered the wok, and let it cook for two to three minutes. She then lifted the lid to check on it. The first step was complete once the skin took on a translucent, reddish sheen and the bottom was nicely browned and crisp.
The strips of pork belly were returned to the table, and Jiang Qiuqiu switched to a clean cutting board meant for cooked food.
