Red Braised Pork Belly
Directions
- 1Cut pork belly into 2-inch cubes and quickly blanch to remove scum and impurities.
- 2Cut pork belly into 2-inch cubes and quickly blanch to remove scum and impurities.
- 3Cut pork belly into 2-inch cubes and quickly blanch to remove scum and impurities.
- 4Pound some rock sugar and caramelize it all over the pork until it’s amber in color.
- 5Pound some rock sugar and caramelize it all over the pork until it’s amber in color.
- 6Pound some rock sugar and caramelize it all over the pork until it’s amber in color.
- 7Toss in spices and aromatics.
- 8Toss in spices and aromatics.
- 9Toss in spices and aromatics.
- 10Pour in Shaoxing wine, soy sauce, dark soy sauce, and enough water to barely cover the pork.
- 11Pour in Shaoxing wine, soy sauce, dark soy sauce, and enough water to barely cover the pork.
- 12Pour in Shaoxing wine, soy sauce, dark soy sauce, and enough water to barely cover the pork.
- 13Let the mixture simmer for about 1-2 hours.
- 14Let the mixture simmer for about 1-2 hours.
- 15Let the mixture simmer for about 1-2 hours.
- 16Reduce the liquid by letting it boil until the sauce is thick and glossy.
- 17Reduce the liquid by letting it boil until the sauce is thick and glossy.
- 18Reduce the liquid by letting it boil until the sauce is thick and glossy.
Ingredients
- 1 pound pork belly
- 1 pound pork belly
- 1 pound pork belly
- 1 piece rock sugar
- 1 piece rock sugar
- 1 piece rock sugar
- 2 bay leaves
- 2 bay leaves
- 2 bay leaves
- 2 star anise
- 2 star anise
- 2 star anise
- 2 green onions
- 2 green onions
- 2 green onions
- 1 tablespoon Shaoxing wine
- 1 tablespoon Shaoxing wine
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon dark soy sauce
- 1 cup water
- 1 cup water
- 1 cup water
Equipment
knifecutting boardmortar and pestlewokspoonchopsticks