Empty My Fridge
Soy-Braised Pork Belly
Ingredientes
- Pork belly · diced1 ½ lb
- Vinho de Shaoxing1 xícara
- Shiitake mushroom · minced1
- Ginger · julienned4 fatias
- Molho shoyu4 colheres de sopa
- Dark soy sauce1 colher de sopa
- Salt2 colheres de chá
- Black pepper1 colher de chá
- Star anise2
- Bay leaf · dried2
- Rock sugar1 colher de sopa
- Scallion · sliced, for garnish
- Rice · for serving
Modo de preparo
- 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.
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