Twice cooked braised Chinese pork belly
A recipe passed down for generations, this simple, comforting and delicious pork is a family favourite.
Ingredients
- 1 kg pork belly sliced into 2cm cubes
- 3 cloves garlic crushed
- 2 slices of ginger
- 1 teaspoon five-spice powder
- 1 tablespoon of oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon vegetable oil
- 400 ml water
- 3 tablespoons dark soy sauce
- 2 teaspoons sugar
- 1/2 tsp white pepper
- 2 spring onions sliced
Instructions
- Heat water in a large wok or pan and bring it to a boil. Put the pork pieces into the water and bring to a simmer. Cook for 10 minutes, drain well, and put aside.
- While the pork is cooking, in a bowl mix the soy sauce, oyster sauce, Shaoxing wine, sugar, and five spice powder. Put aside.
- Turn the heat down low and cover. Cook for at least an hour, until the pork is tender.
- If the sauce is runny, mix the cornstarch with one tablespoon of water and then add it to the pork mixture to thicken. If you feel the liquid is reducing too much, you can add more water as needed.
- Serve with steamed rice and stir-fried greens and enjoy!
Nutrition
Calories: 598kcal