Red Braised Pork Belly

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Prep by slicing ginger and green onions. Save the white parts for cooking and the green parts for garnish.
  • 3 slice ginger, sliced (9 g)
  • 3 stalk green onion, sliced (30 g)
  • 3 slice ginger, sliced (9 g)
  • 3 stalk green onion, sliced (30 g)
• Step 2
  Cut pork belly into chunks.
  • 1.50 lb pork belly, cut into 1.5 inch chunks (680 g)
• Step 3
  Add pork belly to a pot along with the sliced ginger, white part of green onion, and shaoxing wine. Cover with water, bring to a boil, and cook until done.
  • 1.50 lb pork belly, cut into 1.5 inch chunks (680 g)
  • 3 slice ginger, sliced (9 g)
  • 3 stalk green onion, sliced (30 g)
  • 1/4 cup shaoxing wine (60 g)
• Step 4
  Rinse pork belly under cold water to remove any scum.
• Step 5
  Heat neutral oil and rock sugar in a wok on medium heat. Once the sugar caramelizes, add the pork belly.
  • 2 tbsp neutral oil (26 g)
    (for cooking)
  • 2 tbsp rock sugar (30 g)
  • 1.50 lb pork belly, cut into 1.5 inch chunks (680 g)
• Step 6
  Sauté the pork belly until golden brown then add the remaining sliced ginger, white parts of the green onion, spices, shaoxing wine, light soy sauce, and dark soy sauce.
  • 3 slice ginger, sliced (9 g)
  • 3 stalk green onion, sliced (30 g)
  • 1/4 cup shaoxing wine (60 g)
  • 3 tbsp light soy sauce (45 g)
  • 1 tbsp dark soy sauce (15 g)
  • 2 star anises (5 g)
  • 1 cinnamon stick (5 g)
  • 2 bay leaves (1 g)
  • 3 dried chilis (6 g)
• Step 7
  Pour enough water to barely cover the pork belly, cover with a lid, and simmer on low until done.
  • 2 1/2 cup water (600 g)
• Step 8
  Remove the aromatics and spices then raise the heat to medium high to reduce and thicken the sauce.
• Step 9
  Garnish with the green portion of the green onions and serve with rice.

Per serving