Braised Pork Belly 红烧肉

食材

1kg pork belly or ribs / 1 spring onion / ginger pieces, lightly crushed / 大料 1 medium piece / 桂皮 rolls x1 large / bay leaf x3

6-7 pieces rock sugar (or about 40 grams)

Condiments: 生抽 (~4 tbsp) / 老抽 (~2 tbsp, depends on colour) / 蚝油 (1 tbsp) / 料酒 (~4 tbsp) / 水

Choice of crockery: can use a stainless steel pot (my family historically used this) or (imo better yet) a Dutch oven/enamel cast iron pot

Tip: because pork belly is so fatty and exudes oil, you don't actually need oil to brown it initially… just put rock sugar by itself and it should be ok (there are also other versions where you put rock sugar caramel (you heat it before and add water to make a 'syrup') later in the cooking stage

步驟

1. Blanch pork belly and then cut into suitable sized pieces (I feel like blanching first then cutting helps retain its shape better - but whichever goes)

> I personally prefer medium to large pieces as it looks nicer

> Tip: wipe the pork dry after this step

2. Drain water, pan fry pork on each side (except skin side so it will be more tender). The pork fat will render by itself. Add rock sugar and allow to melt; fry on gentle flames to avoid burning (very easy to do!)

> If possible, at this stage, remove some rendered fat. The fat will make it hard for the sauce to thicken at the end

3. Add all solid and liquid condiments; add (hot/warm) water until it just covers the meat

> (if doing the sugar syrup method, this is when you add it - but I believe the preference is to fry it w sugar first to get the caramelised effect)

4. Cook on medium high for ~30-45minutes until desired meat tenderness; I personally prefer the firmer texture so cook on higher heat for less time. If wanting the jelly/very tender consistency will need about 1 hr in the pot. In the last 15 minutes remove lid to thicken sauce.

5. Plate and voila. Can serve with some blanched Asian greens for a pretty plate, or stacked into pyramid shape (lay rectangular pieces sideways with skin side pointing in the same direction) and garnished with spring onion slivers