Hui-Style Braised Pork Belly Recipe
Hui-style braised pork belly is a dish made with pork belly and other ingredients.
Estimated Cooking Difficulty: ★★★★
Essential Ingredients and Tools
- Pork belly
- White sugar
- Cooking oil
- Light soy sauce
- Oyster sauce
- Dark soy sauce
- Ginger slices
- Garlic cloves
- Cooking wine
- Green onion
- Five-spice powder
- Salt
Measurements
Per serving:
- Pork belly 300 g
- White sugar 100 g
- Cooking oil 200 g
- Light soy sauce 10 ml
- Oyster sauce 5 ml
- Dark soy sauce 5 ml
- Ginger slices 2 pieces
- Garlic cloves 3 cloves
- Cooking wine 100 ml
- Green onion 1 stalk
- Five-spice powder 10 g
- Salt 10 g
Instructions
- Cut the pork belly into chunks, each about 2-3 cm in size.
- Add 150 ml of cooking oil to a pan, add the pork belly, and pan-fry for 2 minutes. Then add salt, stir-fry the pork belly for another 2 minutes, and remove from the pan.
- Add 50 ml of cooking oil to the pan, add the white sugar, and stir-fry until it turns coffee-colored.
- Add the pork belly back in, stir-fry for 30 seconds, then add ginger slices and garlic cloves, and stir-fry for another 30 seconds.
- Add cooking wine, five-spice powder, and green onion. Add water to cover the pork belly, cover the pot, and simmer for 10 minutes.
- Add light soy sauce, dark soy sauce, and oyster sauce, and simmer on medium heat for 20 minutes.
- Uncover, increase heat to high to reduce the sauce, and serve.
Additional Notes
- The green onion should be used whole; do not chop it.
- The purpose of adding salt in step 2 is to lock in the pork belly's fat.
- During the preparation process, some pork belly was parboiled and then processed along with the unparboiled portion. It was found that the unparboiled pork belly had a firmer, bouncier texture.
If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.