Braised pork belly

Method

1. 01

   Step 1

   Wash the pork belly and cut it into chunks. I cut mine into relatively large pieces, about 2 centimeters in diameter.

   

2. 02

   Step 2

   Cut scallions into sections, slice ginger, and prepare star anise.

   

3. 03

   Step 3

   Bring water to a boil in a pot, add the meat pieces and blanch for about 2 3 after the water boils again.

   

4. 04

   Step 4

   Heat oil in a wok, then add rock sugar to the cold oil and melt it over low heat. I'm not very good at caramelizing sugar, so I didn't take a picture of the color; it should be amber. Don't overcook it, or the braised pork will taste bitter.

   

5. 05

   Step 5

   Add the meat chunks and stir-fry until golden brown.

   

6. 06

   Step 6

   Pour in dark soy sauce and stir-fry until the meat is colored. Then pour in Shaoxing wine and stir-fry evenly.

   

7. 07

   Step 7

   Pour in hot water to cover the meat pieces, add scallions, ginger, star anise, light soy sauce, and salt to taste. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 1 hours 1.5

   

8. 08

   Step 8

   Check the broth occasionally to prevent it from drying out. If the broth gets too low, add some hot water, but do not add cold water.

   

9. 09

   Step 9

   An hour and a half later, when the sauce is easily pierced with chopsticks, it's ready to be reduced over high heat, then turned off the heat and served. I didn't reduce the sauce further because my kids like to mix it with rice.

   

10. 10

    Step 10

    Wash the Shanghai bok choy and cut it in half lengthwise, or boil water, add the bok choy and blanch until cooked, then remove.

    

11. 11

    Step 11

    Arrange the Shanghai bok choy on a plate, top with braised pork, and drizzle a little sauce over the pork.

    

12. 12

    Step 12

    A delicious braised pork belly dish is ready!