Soy Sticky Pork Belly Recipe

• 份量: 4 servings
• 总时间: 1 hour 15 minutes

配料

1 Onion

2 Spring Onion

3cm Ginger

2Clove Garlic

500g Pork Belly

1000ml Water

2tbsp Brown Sugar

3tbsp Light Soy Sauce

3tbsp Dark Soy Sauce

3tbsp Rice Wine Vinegar

2Bulb Pak Choi

Rice (to serve)

Olive Oil

步骤

Slice your onions, spring onions, ginger and garlic. Cut the pork belly into roughly 1-inch cubes.

Bring 1 litre of water to a boil. Once it’s simmering, add the pork, spring onion, onion, ginger, and garlic, and cook for 3-4 minutes. Remove the pork and aromatics from the pan and drain on a plate lined with a paper towel.

Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.

Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted and the pork is evenly coated in a sticky caramel. Immediately add the soy sauces and rice wine, stirring continuously for about 10 minutes more, or until the liquid has reduced to a thick glaze.

Add the remaining 250ml of water. Stir and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.

Meanwhile, cut the end off the pak choi to separate your leaves. Steam pak choi for 5-6 minutes so the leaves are wilted but the stalk retains its crunch.

Lift the lid off the pork - the sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced and thickened.

Serve pork immediately over a bowl of rice and sprinkle with spring onions. Lay your pak choi leaves on the side and eat up.

营养

• 每份大小: 4