Stir fry Pork Belly with Special Sauce Recipe (Pai Kwat Wong Style -Simplified Version)

Pai Kwat Wong used to be a common dish in many Chinese restaurants but it has been quite some time I have not ordered it. I used thinly sliced pork belly in this recipe but it also works well for chicken. To make the dish tastier you will have to slice the pork belly meat very thin so that it can absorb the sauce and thinly sliced meat is tender. This is my simplified version of pork belly in Pai Kwat Wong sauce.

Ingredients
Pork belly meat, 600gms, sliced thinly
Tomato sauce, 3 table spoons
Black vinegar, 1 teaspoon
Chinese Rice Wine, 1 table spoon
Sugar, ½ teaspoon
Salt to taste
Onion, 1 pc, cut into four
Corn flour with water mixture to thicken the gravy

Heat up wok and put in some oil. Sautéed onions until it caramelized. Add in pork belly and fry until it is well cooked. Put in the tomato sauce, black vinegar, Chinese Rice Wine, sugar and salt. Add a little corn flour mixture to make the gravy stick to the meat.