Shanghai Braised Pork Belly

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3 /4 lb. of lean pork belly (cut into 3/4-inch thick pieces)
2 tablespoons vegetable oil
1 tablespoon sugar
5 tablespoons shaoxing wine
8 inch piece of fresh ginger
3 whole star anise
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
2 cups water

Cut your pork into 3/4 inch think pieces. Bring a wok of water to a boil and add 2 tablespoons shaoxing wine and fresh ginger cut into 8 pieces. Blanch the pork for a couple minutes, this gets rid of impurities. Take the pork out of the wok and set aside.

Turn heat to low, add oil and sugar to your wok. Melt the sugar slightly and add the pork. Increase the heat to medium and cook until the pork is lightly browned.

Reduce the heat back down to low and add the shaoxing wine, light soy sauce, dark soy sauce, water and star anise. Adding both types of soy sauce adds colour and flavour to this dish.

Cover and simmer for about 45 minutes to 1 hour until pork is tender. Stir every 10 mins to prevent burning and add more water if it gets too dry. Once the pork is tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a sticky coating.

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