Braised Pork Belly

60 mins
Serves 1
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Directions

  1. 1Cut pork into 1-inch cubes.
  2. 2Cut pork into 1-inch cubes.
  3. 3Cut pork into 1-inch cubes.
  4. 4Bring water to a boil and blanch pork for 2 minutes.
  5. 5Bring water to a boil and blanch pork for 2 minutes.
  6. 6Bring water to a boil and blanch pork for 2 minutes.
  7. 7Remove and strain the pork.
  8. 8Remove and strain the pork.
  9. 9Remove and strain the pork.
  10. 10Heat oil in a pan, add rock or granulated sugar and heat until liquefied.
  11. 11Heat oil in a pan, add rock or granulated sugar and heat until liquefied.
  12. 12Heat oil in a pan, add rock or granulated sugar and heat until liquefied.
  13. 13Add the pork to the pan and brown slightly.
  14. 14Add the pork to the pan and brown slightly.
  15. 15Add the pork to the pan and brown slightly.
  16. 16Add dark soy sauce, light soy sauce, shaoxing wine, and water.
  17. 17Add dark soy sauce, light soy sauce, shaoxing wine, and water.
  18. 18Add dark soy sauce, light soy sauce, shaoxing wine, and water.
  19. 19Cover and boil on low heat for one hour, stirring every 10 minutes.
  20. 20Cover and boil on low heat for one hour, stirring every 10 minutes.
  21. 21Cover and boil on low heat for one hour, stirring every 10 minutes.
  22. 22Turn up the heat and cook until the sauce is reduced.
  23. 23Turn up the heat and cook until the sauce is reduced.
  24. 24Turn up the heat and cook until the sauce is reduced.
  25. 25Garnish with scallions (optional).
  26. 26Garnish with scallions (optional).
  27. 27Garnish with scallions (optional).
  28. 28Serve with rice.
  29. 29Serve with rice.
  30. 30Serve with rice.

Ingredients

  • 16 oz skin-on pork belly
  • 16 oz skin-on pork belly
  • 16 oz skin-on pork belly
  • 2 tbsp rock or granulated sugar
  • 2 tbsp rock or granulated sugar
  • 2 tbsp rock or granulated sugar
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp light soy sauce
  • 4 tbsp shaoxing wine
  • 4 tbsp shaoxing wine
  • 4 tbsp shaoxing wine
  • 2.5 cups water
  • 2.5 cups water
  • 2.5 cups water
  • 1 scallions
  • 1 scallions
  • 1 scallions

Equipment

knifewok or large pan