[Ingredients] - 600-700g square-shaped pork belly
- 4 roasting strings
- 2 stalks scallion, cut into section
- 6 ginger slices
- 4 cloves of garlic, peeled and smashed
- 3-4tbsp light soy sauce
- 2tbsp dark soy sauce
- 3tbsp shaoxing wine
- 600ml stock / water
- 60g brown sugar + 2tbsp water
[Steps] 1. Par-boil pork belly, drain off and slice pork belly into 4 squares.
2. Tie each piece of pork belly with a string like a parcel to help hold its shape.
3. In a braising pot / claypot, lay scallion, ginger and garlic at the base. Place pork belly in, skin side down.
4. Add in light and dark soy sauce, shaoxing wine and stock / water.
5. Cook sugar with water till bubbly and slightly thicken, then drizzle over pork belly. Bring to a boil, then let simmer covered for 100mins.
6. Flip pork belly over and simmer covered for another 100mins.
Adapted from @honeybeesweets.sg
Comments