This braised pork belly dish that finishes with a sticky sweet savory glaze over the pork.
- 1lb (450g) pork belly (skin on)
- 1/2 white onion, sliced
- 1 green onion, sliced in 1 in (2.5 cm segments)
- 1 inch ginger, sliced thin
- star anise
- 1tbs light soy
- 1tbs dark soy
- 2 tbs rock sugar (I’m using palm sugar)
- 1/4 cup chinese cooking wine
start by blanching the pork in boiling water, I added the trimmings from the green onion and unused ginger skin to the blanching liquid. Once the pork is in the water, let it come back to a simmer for 5 minutes, the remove the pork and discard the water and it’s contents.
layer a clay pot, with sliced scallions on the bottom
toast the star anise (or in my case, heat it up with some oil) to bring out the anise flavors.
add the star anise, sliced ginger, sliced onions to the clay pot
cube up the pork belly
layer the pork belly on top of the onions and ginger, with the skin side down.
add the rock sugar (or palm sugar in my case), the light soy, and the dark soy, and cooking wine, and let it come up to a boil over medium high heat. Once it boils, turn it down to medium low for about 60 minutes
then invert the pork (skin side up), and continue to braise for another 30 minutes
remove from heat, and serve.
shinyandbright 