Enough of that, today I want to post a new dish which using Pork Belly. I know these days we seldom eat pork belly because of the fat. But, a pork with no fat is not pork already, you better don't touch it, you will not know what kind of chemicals they let the pig eat to reduce the fat!
Right, I am going to introduce this slow cooking method which is braising. This method requires one to place the ingredients into a pre-mixed sauce and boil until cooked. This allows the ingredients to absorb in all the flavour. I hope you will like this pork belly dish.
Braised Pork Belly with Goji - 枸杞焖肉 (serves 4)
500g Pork Belly
3 stalks Spring Onion
5 slices Ginger
Seasonings A:
2tbsp light Soy sauce
1tbsp Shaoxing wine
Seasonings B:
250ml Glutinous rice wine
250ml Shaoxing wine
1tbsp Dried Goji berries 枸杞
1tbsp Light soy sauce
*50g Rock sugar or
3 tbsp Mirin
1000ml Stock / Water
- First make some partial cut on your piece of pork belly at the skin. Marinate the pork with seasonings A. Rub it in evenly, set aside for 3-4 hours. (Overnight is even more flavourful.)
- Then heat up some oil in a pan or stew pot. Place in the pork belly to seal the pork juice. Turn untill all sides are slightly brown.
- Now set aside the pork. If you are using the stew pot just put in and stir fry the ginger and spring onion till fragrant then add in seasonings B into the pot and bring to boil then add in the pork belly. If not, change into a braising pot,and do the same.
- After it boil, turn to a lower heat and simmer for another 1-1.5 hours till the pork belly is soft.
- When it is ready, take the pork out and cut into bite pieces and laddle the sauce on top.
- Consume it with rice and some vegetables, yummy!
