braised pork belly
Braised soy sauce pork belly is a favorite in many Chinese kitchens and is about to become a staple in yours too.
- 1 pound pork cut into 1-inch cubes
- 1 tablespoons oil
- 1 tablespoon sugar rock sugar is preferred if you have it
- 2 slices ginger
- 2 cloves garlic minced
- 2 tablespoon Green onion, minced
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 12 tablespoon dark soy sauce
- 2 cups water
Over low heat, add the oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.
Turn the heat back down to low and add shaoxing cooking wine, regular soy sauce, dark soy sauce, and water.
add the ginger and garlic, Cover and simmer for about 40-50 minutes , until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.
Once the pork is fork 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 glistening coating.
Sprinkle green onions on the top.
Calories: 389kcal | Carbohydrates: 7g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 3338mg | Potassium: 449mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg