Braised Pork Belly With Salted Fish Head

1 salted fish head (咸鱼头)
600g pork belly (五花腩), cut into small pieces
3 to 4 dried chilies (辣椒干), soaked in water, squeezed dried
7 to 8 slices of ginger
3 cloves Garlic
Dash of cooking wine
1 to 2 tsp sugar
some soy sauce

To Garnish:
Spring Onion
Sliced Red Chillies

Method:
1) Soak the salted fish head in water for 2 to 3 hours.  This is to remove the excess salt content (you may want to change the water once).  Discard the water.

2) Heat some oil in wok, add 2 slices of ginger and brown the salted fish head on both sides.  Set aside.

3) Turn the heat on high and add the pork belly slices.  Use the high heat to partially melt away some of the fats on the pork belly while browning it, so that the pork belly pieces remain intact during braising.  When the fats start melting, add in the remaining ginger slices & whole garlic, dried chillies and stir-fry with the pork belly till fragrant.  Add a dash of cooking wine around the edge of the wok.  Add in the salted fish head and pour in sufficient water to fully cover all the ingredients, plus a cup more.  Cover and bring it to boil.

4) Let it simmer on low heat for an hour and a half to two hours.  In between cooking, check and add sugar to taste.

5) Last add in some spring onion & sliced red chillies.  To serve.