Braised pork belly

Step 1/4

• 4½ g ginger
• ½ green onion
• 1 cloves garlic
• 250 g pork belly

• cutting board
• knife

Cut ginger into thin slices and green onion into large chunks. Mince garlic. Cut pork into bite-sized cubes.

Step 2/4

• wok
• strainer

Fill wok one third of the way full with hot water. Place pork belly in water, bring to a boil, and cook for approx. 5 – 7 min. Strain and set aside.

Step 3/4

• 25 g sugar
• ½ tbsp water
• 1½ tbsp vegetable oil

Add vegetable oil and sugar to wok and cook over medium-low heat for approx. 3 – 5 min. until it begins to lightly caramelize . Carefully add a bit of water to thin out caramel. Remove caramel from wok and set aside .

Step 4/4

• 1 chilis (dried)
• 1 star anise
• ¼ cinnamon stick
• 2½ bay leaves
• 2½ g soy sauce
• 1 tsp shaoxing wine
• 2½ fermented tofu cubes
• ½ l water
• 2 tbsp corn starch
• vegetable oil for frying

Heat oil over medium-high heat, return pork to pan, and cook until fat has rendered, approx. 4 – 6 min. Discard excess oil from pan and then add green onion, ginger, garlic, chilis, star anise, cinnamon, and bay leaves. Return caramelized sugar to pan and cook for approx. 1 – 2 min. until all ingredients are evenly coated in sugar. Next, add soy sauce, wine, tofu, and water. Reduce heat to low and cook for approx. 1 – 2 hrs. until volume has reduced by half and sauce has thickened. In a small bowl, mix equal parts corn starch and water and stir in the sauce. Enjoy with aromatic rice!

Enjoy your meal!