We all know well that having pork belly is sinful, but somehow it is simple irresistible. I got the recipe of this dish from Wendy.
As preparing braised pork belly takes up longer cooking time, I usually cook a little more.
I cut the pork belly into big cubes like the one shown below. I used 3 strips of pork belly which is around 800gm. The pork appears to be little whitish after blanching with boiling water.
Other than the pork belly, below are the aromatics you need. Spring onion, dried chilies, garlic, ginger, szechuan peppercorn.
- 800 gm or pork belly
- 1 tbsp oil
- 10 sticks of spring onions (white only)
- 1/2 tsp of Szechuan Peppercorn (available in Chinese medical hall)
- 5 slices of ginger
- 2 star anise
- 8 cloves of Garlic
- 8 dried chillies (seeds removed)
- 2 tbsp of hot bean paste
- 1 tbsp of cooking wine
- 1 tsp of salt
- 1 tbsp of light soy sauce
- 1 tsp of dark soy sauce
- 1 1/2 tsp of sugar
- Prep time: 20 min
- Cook time: 1 hour
- Servings: 4
- Difficulty: medium
1. Blanch the pork belly bought with hot boiling water. (for novice cook, kindly take note that you can't branch with the hot water in your thermos bottle as it won't be hot enough.
2. Cut the branched pork belly into cubes.
3. Heat up 1 tbsp of oil in the pre-heated wok and put in the pork belly cubes, spread them at one layer.
Do not move them for 30 seconds. Toss and turn the pork cubes till lightly brown.
4. Put all the aromatics into the wok and toss them well with the pork belly cubes till you could smell the aromatics. This is a critical step, do not rush through.
5. Put all the seasoning (except sugar) and stir fry.
6. Add enough water (cover the pork belly) and bring it to boil. Cover the lid and simmer for at least one hour with small fire.
7. After one hour, switch to high heat and and add the sugar.
8. Serve hot.