Braised winter melon and pork belly

Remove the skin and seeds from the winter melon and cut it into blocks. Place in boiling water with salt (not included in the recipe) and parboil for about 20 minutes

Cut the pork belly into strips about 1.5cm wide

Heat a frying pan over high heat, add the pork belly and fry until it is slightly pink, then remove it from the frying pan and set aside

Place the winter melon in a frying pan with the skin side down and fry over high heat until golden brown. Once golden brown, turn it over to change sides

Once the whole thing is lightly browned, add A and cook until it thickens

After simmering for 3-4 minutes, when the sauce has reduced, return the pork to the frying pan and add the Happo Mibijin

Heat the dish over high heat to remove excess water, then toss in the dark soy sauce, remove from heat, and serve. Serve with chili oil to taste