Braised pork belly recipe 🧧❤️ #recipe #cooking

🧧 8 Days of Prosperous Plates | EP. 7
Nostalgia and comfort with this recipe!

➡️ Recipe: Braised Pork Belly (Hong Shao Rou)

* 1 lb pork belly, cut into 1–1½ inch cubes
* 1 tsp kosher salt for blanching

* 2 cups water
* 3 tbsp sugar (rock sugar crushed into small bits preferred, white sugar is ok)
* 3 tbsp soy sauce
* 2 tbsp dark soy sauce
* 2 tbsp Shaoxing wine (or dry sherry)
* 1 tbsp black vinegar or rice vinegar

* 3 slices ginger
* 4-5 cloves garlic, smashed
* 1 star anise
* 1/2 tsp black pepper corn
* Oil (1 tsp, only if pan is dry)

* Garnish—
* 2 green onions, thinly sliced

1. Cut pork belly into 1 inch cubes. Add pork and salt to a pot of boiling water to blanch and remove impurities. Bring to a boil for 5-7 minutes. Drain, rinse, and set aside.
2. Caramelize the rock sugar. In a wok or clay pot over medium heat, add sugar.Let it melt and turn amber ~ 3-5 mins.Carefully add pork and toss to coat. It’ll sizzle so be careful!
3. Season with soy sauce, dark soy sauce, shaoxing wine. Add aromatics, smashed garlic, ginger, star anise, and black peppercorns. Stir until evenly colored.
4. Add water. Bring to a boil then simmer covered on medium low heat for 30–40 mins.
5. Uncover and simmer on medium until sauce thickens and turns glossy (5–10 min). Gently stir so it doesn’t burn. Garnish with green onions and enjoy over rice!

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