She picked up the oil can and poured in the cooking oil.
Once the oil in the wok began to bubble, it was time for the pork belly. She fried it briefly; this brought out the aroma, set the shape, and ensured the meat wouldn’t be greasy. Once the pork belly was sizzling in the oil, she scooped it out.
Next, she began to caramelize the sugar.
Chapter 476