Red Braised Pork Belly
Ingredients: Pork Belly, Scallion, Ginger, Chinese Cooking Wine, Garlic · 120 min cook time · 620kcal · $29.00
Ingredients
1kg Pork Belly, 12pieces Scallion, 8slices Ginger, 5tbsp Chinese Cooking Wine, 8cloves Garlic, 1tsp Sichuan Peppercorns, 2pieces Dried Red Chili, 1small piece Cinnamon Stick, 0.25piece Nutmeg, 1piece Star Anise, 4tbsp Sugar, 3cups Water, 4tbsp Soy Sauce, 0.33tsp Salt, 300g Baby Bok Choy
Instructions
1. Cut pork belly into 1.5 inches by 2 inches cuboids.
2. Blanch pork belly in cold water with scallions, ginger slices, and a drizzle of Chinese cooking wine.
3. Drain pork and set aside. Prepare aromatics including scallions, ginger, garlic, Sichuan peppercorns, dried red chili, cinnamon stick, nutmeg, and star anise.
4. In a wok over medium-low heat, stir pork for 5-6 minutes to render fat and slightly char.
5. Toss in aromatics and stir until fragrant, then transfer pork and aromatics to a clay pot.
6. Caramelize sugar in the wok over low heat until it turns a light amber color, then add water and bring to a boil.
7. Pour the boiled sugar water into the clay pot, add soy sauce and Chinese cooking wine.
8. Place a small plate on top of the pork, cover with the lid, bring to a boil, then switch to the lowest heat and simmer for 1.5 hours.
9. Remove the lid, plate, and aromatics, taste and adjust with salt and sugar if needed, and thicken sauce.
10. Serve with blanched baby bok choy and garnish with chopped scallions.
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