Ingredients
- Oil 3 tablespoons
- Rock sugar one handful
- Chinese cooking wine 1/3 of a cup
- Dark soy Sauce 3 tablespoons
- Standard soy sauce 3 tablespoons
- 2 cups of water
- Pork belly 1 kg
Method
- Slice up your pork belly and then cut into even portions/pieces ensuring that the pork belly is lean with not too much and not too little fat and an even amount of meatPlace your pork inside a saucepan and fill it with water just covering the porkPlace your saucepan on your burner on high and allow the water to heat up and go to the boil once it’s at boil place your saucepan lid on top and turn it down to summer for 2 to 3 minutes until the foam comes up out of the pork and changes just a slight colour
- Once the pork foam has reached the top of the pan, drain your pork off wash with cold water and rinse place it to the side
- Put your walk or stainless steel pot on your burner turn it to high heat allow your walk or pot to heat up to the point where you can throw tiny bit of water in there and it will ball and bubble as if they’re ball bearings running away your pan is now hot enough Put your oil in there and then your rock sugar using your chopsticks can use a spatula if you wish starring your rock sugar around within your oil until it starts to dissolve and turning the pan down ensuring not to burn that mixture you burn that mixture you’re gonna have to start again.
- Once your rock sugar and oil is a modified with each other place your pork pieces in there using your chopsticks to stir and slightly coat and coat until your pork is completely coated in the oil and rock sugar mixture. Once this is done you can then put in your 1/3 cup of Chinese cooking wine And just use your chopsticks to stir and mix the pork within the Chinese cooking wine so it gets that really porky taste out of it and the cooking wine will help that do that for about two or three minutes
- Then you can add your soy sauces both dark and standard can go in there one after the other staring and mixing ensure that it’s mixed completely at this point. When you look at Your cock that’s cooking in there that has been coated by the wine and the soy sauces and the rock sugar mixture. Generally that will be the colour of your braised pork. Once it’s cooked. This is why I had the water in last.
- Put one cup of water in your pan to cover your pork then another half a cup if it still hasn’t covered just the top of your pork bring it to the boil and then turn your stove down to simmer. Put the lid on a timer for 30 minutes.Go back in 30 minutes time and stir your pork. If it needs more water put some more water in and keep the process going every 30 minutes until you get your source thick enough and your pork to the consistency and tenderness that you wanted to be on average from start to finish it will take 2 to 3 hours and of course dependent on the amount of pork you’re cooking. Once your pork is braised to its desired consistency and taste you may serve it with rice, Chinese vegetables of your choice and enjoy
Product used in recipe
- LEE KUM KEE - LKK PREMIUM DARK SOY SAUCE 250ML
