Yen Can Cook: Braised Pork Belly 红烧肉

I tried my hand at this dish for several times before I can get this successful version which achieve the perfect texture of melt-in-your-mouth fat layer and soft tender lean meat. This recipe is a keeper if you like pork belly!
Ingredient (serve: 3-4)
300 – 350g pork belly with skin, cut into 1 inch thick pieces
1 tablespoon rock sugar
3 tablespoons Shaoxing wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
2 tablespoons oil
2 slices ginger
1-2 star anise
480ml water
Spring onion for garnishing
Step 1: Bring a pot of water to a boil then blanch the pork for a couple minutes to get rid of  the impurities. Take the pork out of the pot and set aside.
Step 2: Mix cooking wine, soy sauce, dark soy sauce and water in a bowl for later use.
Step 3: Heat a deep pot then add in the pork belly (Step 1) and ginger slices, pan fried under medium low heat for a bout 5 minutes until browned.
Step 4: Pour in the sauce mixture (Step 2) and star anise, bring to a boil. Reduce the heat to a gentle simmer then add in rock sugar. Cover the pot and simmer for about 45 minutes to 1 hour, stir occasionally to prevent burning.
Step 5: Braised the pork belly until tender and the sauce has reduced to a glistening coating. Add more hot water if it gets too dry.
Step 6: Sprinkle with chopped spring onion and serve.



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