Red Braised Pork Belly

| Recipes

Red Braised Pork Belly

Ingredients

  • 500g pork belly with skin

  • 2 spring onions

  • 2 inch ginger, sliced

  • pinch of pepper

Sauces & Seasoning

  • 50g rock sugar (or brown sugar)

  • 5 tbsp Lee Kum Kee Premium Light Soy Sauce

  • 1 tbsp Lee Kum Kee Premium Dark Soy Sauce

  • 1 tbsp Lee Kum Kee Premium Oyster Sauce

  • 2 tbsp Shao Xing Wine

  • 1 cinnamon stick

  • 3 star anise

  • 80ml water

Method

  1. Dice pork belly into 1 inch cubes and blanch for 5 minutes until the pork changes colour. * (watch the video on how to prepare pork here!)
  2. Remove the pork, then rinse with cold water, drain and set aside.
  3. Heat up the oil in the wok and sauté the spring onion and ginger.
  4. Turn up the heat, add in pork and stir-fry for 3 minutes.
  5. Add in the sauce mix and bring to boil before turning down the heat and simmer for 1 hour, or until the pork is tender and can be pierced through easily.  (watch the video recipe here)
  6. Serve hot garnished with spring onion greens and/or sliced chillies. Best enjoyed with steamed rice.

    * Note:

    Blanching “出水” (chū shuǐ), before red braising pork is very important. This pre-treatment is to remove scum and strong taste from the meat and keep the cooking sauce clean.  It can also seal in the natural juice of the pre-cut meats to keep it tender.

     

    Tip:

    This dish can be prepared in advance.  For best results reheat it by steaming and add in additional sauce before serving.

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