This Special Ingredient Makes The Best Chinese Pork Belly Recipe

By Souped Up Recipes · 90 min

Ingredients

Instructions

1. Soak the meigancai in clean water for 1 hour and set it aside.
2. Cut the pork belly into slabs about 1/3 inch thick, then dice the slabs into 1/3 inch pieces. Use skin-on pork belly.
3. Heat the wok over high heat until smoking hot. Add 1/2 Tbsp oil, then the pork. Spread it out and cook for about 5 minutes, stirring about once a minute, until about 1/4 cup of pork lard has rendered out.
4. Turn off the heat, push the pork aside and let the fat collect on one side. Spoon out some fat so the dish is not too oily.
5. Chop finely in a blender: 3 slices ginger, 5 cloves garlic, 2 shallots and 3 scallions. Add to the wok with 1 star anise, 1 cinnamon stick and 3 bay leaves. Return to medium heat and stir until fragrant.
6. Pour in 1/3 cup Shaoxing wine and stir to scrape up the bottom of the wok.
7. Add 4 Tbsp light soy sauce, 2 Tbsp dark soy sauce, ground white pepper to taste and 3 Tbsp rock sugar (table sugar can replace it).
8. Pour in 3.5 cups water and bring to a boil over high heat. Then reduce to low and simmer for 40 minutes.
9. Rinse the soaked meigancai several times in fresh water to remove salt, then squeeze out the excess water.
10. Add the meigancai to the pork and braise for 1 more hour, until the pork is tender.
11. Remove the spices. If the sauce is still thin, raise the heat and reduce it until thick, stirring constantly so it does not burn. Taste and adjust the seasoning.

Summarized from Souped Up Recipes's video. Watch it for the details.

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