(Slow-Cooked Pork Belly with Soy Glaze)
Ingredients:
– 2 lbs (900g) pork belly, cut into 1-inch cubes
– 3 tablespoons soy sauce
– 2 tablespoons dark soy sauce
– 2 tablespoons rice wine (Shaoxing wine)
– 1 tablespoon sugar
– 2 tablespoons vegetable oil
– 4 slices ginger
– 4 garlic cloves, smashed
– 3 cups water
– 2 star anise pods
– 1 cinnamon stick
– 3 green onions, chopped (for garnish)
Directions:
1. Heat vegetable oil in a large skillet over medium heat. Add the ginger and garlic, and sauté for 1-2 minutes until fragrant.
2. Add the pork belly cubes and cook, turning occasionally, until browned on all sides.
3. In a small bowl, combine soy sauce, dark soy sauce, rice wine, and sugar. Stir until the sugar dissolves, then pour the mixture over the pork belly.
4. Add water, star anise, and the cinnamon stick to the skillet. Stir to combine.
5. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
6. Remove the lid for the last 10-15 minutes of cooking if you want the sauce to reduce further.
7. Garnish with chopped green onions before serving
Chinese Braised Pork Belly
