Ingredients
- 1 roast (1 pound) fresh pork belly (skin optional)
- 2 tablespoon oil (peanut oil)
- 2 tablespoon white sugar
- 2 tablespoon dark soy sauce
- 1 tablespoons wine (Shaoxing wine)
- 1 piece (3/4 inch) gingerroot (skin left on and sliced)
- 1 star anise
- 2 cayenne chili peppers (red, dried)
- 1 cinnamon stick
- 1 teaspoon light soy sauce,
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 3 minced scallions
How to Make
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Step 1: Plunge the pork belly into a pan of boiling water and simmer for 3-4 minutes until partially cooked. Remove and, when cool enough to handle, cut into bite-sized chunks.
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Step 2: Heat the oil and white sugar in a wok over a gentle flame until the sugar melts, then raise the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine and soy sauce
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Step 3: Add enough water to just cover the pork, along with the ginger, star anise, chiles, and cinnamon Bring to the boil, then turn down the heat and simmer for 40-50 minutes.
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Step 4: Toward the end of the cooking time, turn up the heat to reduce the sauce, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.
We hope you enjoy this recipe!
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