Empty My Fridge
Soy-Braised Pork Belly
Ingredients
- Pork belly · diced1 ½ lb
- Shaoxing wine1 cup
- Shiitake mushroom · minced1
- Ginger · julienned4 slices
- Soy sauce4 tbsp
- Dark soy sauce1 tbsp
- Salt2 tsp
- Black pepper1 tsp
- Star anise2
- Bay leaf · dried2
- Rock sugar1 tbsp
- Scallion · sliced, for garnish
- Rice · for serving
Instructions
- Boil a large pot of water. Add the pork belly and parboil for 10 minutes, skimming off any scum. Drain and set the pork aside.
- Heat a clay pot or large pot over medium-high heat. Add the drained pork, the Shaoxing wine, and enough water to almost cover the pork (you may not need all 2 cups).
- Add the minced shiitake, ginger, soy sauce, dark soy sauce, salt, pepper, star anise and bay leaves, and mix.
- Cover and braise on low heat for 1 hour, or until the pork is soft and tender.
- Add the rock sugar and stir, then let the sauce reduce to the desired thickness. Garnish with scallions and serve with rice.
Summarized from Tasty's video. Watch it for the details.
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