Shanghai Style Braised Pork Belly

Shanghai Style Braised Pork Belly

Sounds tasty indeed! On my to cook list.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 500 grams pork belly, cut into 3/4 inch pieces
  • 2 tablespoons cooking oil
  • 1 teaspoon sugar, or rock sugar of you can find that
  • 3 tablespoons Chinese cooking wine
  • 1 tablespoon light soy sauce
  • 1/2 tablespoon dark soy sauce
  • 1 cup water
  • spring onion, chopped, white and green parts, for garnish
  • cooked rice, for serving

Instructions
 

  • Bring a pot of water to a boil and blanch the pork pieces for a few minutes, this will start the cooking process, after a few minutes, remove the pork with a slotted spoon and set aside, discard the water.
  • Using a non stick skillet (the slightly rounded one) add the oil and sugar on low heat. When the sugar is dissolved or melted into the oil, add the pork and increase the heat to medium and cook, turning the pieces often to get a light browning on them.
  • Once browned, reduce heat to a low simmer and add the cooking wine, soy sauces, and the 1 cup of water and stir the pork around a bit then cover and simmer for 45 minutes to an hour until the pork is fork tender, stirring often to prevent burning. Add additional water if the skillet is too dry.
  • When the pork is tender and if there is a lot of liquid in the skillet, uncover and increase the heat to medium to thicken and reduce the sauce. Then pour into a serving dish, sprinkle the spring onions on the top and serve with rice on the side.

Notes

The pork belly will cost about 65 Baht/500 grams. For 4 servings, this is about 48 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.

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