I’ve cooked braised pork belly for many many many times. Seems that my husband will never get tired of it. Due to the dark rich sauce and juicy tender pork, this dish also has a nick name “the rice killer”. Because with this dish, you can have a lot rice.
The secret lies in sugar and soy sauce. I can guarantee you that when you cook braised meat, add in soy sauce and sugar, you will get delicious sauce.
- Boil pork with cooking wine, ginger slices and green onion till soft and chopsticks can easily go through. Rinse under water. Cut whole pork belly into small cubes.
- Heat a pan. Because pork belly contains fat. So no need to add oil. Sear the pork with low-medium heat till brownish.
- Add in 1/2 tablespoon light soy sauce, 1 tsp dark soy sauce, 1/2 tablespoon sugar and 1 tsp cooking wine. Stir fry to let pork be coated with sauce.
- Pour in enough hot water just covers all the pork. Also add in bay leaves, star anise and ginger slices. Bring to boil.
- Lid on and turn to low heat. Simmer for at least 20-30 mins. If you want your pork to be super soft, you can simmer for longer time, like 1 hour.
- Lid off. turn to high heat and reduce the sauce.
My husband has superpower of detecting this dish. Every time with this dish on table, he will just pick it up very accurately with no mistake. I have to threaten him that if he doesn’t have any vegetables in other plate, I will put this dish away. 🙂