Shanghai-Style Braised Pork Belly

prep time:: 20 min .
total time:: 70 min .

Serves 6

This is a recipe from the newspaper which has the home cook taste as ingredient is similar to what mum has always been using in her braised pork belly....of course, the quantity of the spices can increase or decrease based on personal preference.....

ingredients

500g pork bwlly, cut into 3cm thk cubes/strips
2 tsp black rice vinegar
1 tsp shao xing wine
3 tsp dark soy sauce
3 tsp sugar
1 1/2 tsp five spice powder
1/2 tsp ground white pepper
2 cloves garlic, halved
6cm ginger, cut into thick slices
400ml water (or enough for 50min. simmering)

directions

1
Scald the pork belly cubes in a pot of boiling water for 1 min. Drain & place in a medium saucepan.
2
Add black rice vinegar, shao xing wine, dark soy sauce, sugar, five spice powder, white pepper, garlic, ginger & 250ml water (or untl water covers the pork). Cook over medium heat until it reaches a gntle simmer.
3
Lower heat & cook for another 20min. Add more water if necessary to ensure that the pork belly cubes are covered by the sauce.
4
Lower the heat further & continue braising for 30min or until the meat is tender.

Source: The Sunday Times