Braised Pork Belly

 扣肉包

Adapted this recipe by Chef Yeung Koon Yat.

Ingredients (serves 4 pax)

600g pork belly

1 bunch of spring onions

1 knob ginger, peeled and smashed

1 small piece of tangerine, about 2 cm

5 tbsp light soy sauce

1 tbsp dark soy sauce

3 tbsp Chinese rice wine (I used Shaoxing wine)

45g rock sugar

400ml water

1 tsp rice vinegar

1/4 tsp fish sauce

Method:

1. Blanch pork belly in boiling water to remove surface scums, or sear the pork belly (all sides) on high heat using a cast iron pan.

2. Place ginger, spring onion and tangerine peel in a pot. Place pork belly (skin side down), add soy sauce, rice wine and rock sugar, and cover the pork with water. Bring to boil, then lower heat and simmer for 1 hour or until pork is tender. Flip the pork belly at halfway mark.

3. Remove pork belly from pot and set aside. 

4. Add rice vinegar and fish sauce to the pot. To thicken the sauce, continue to cook it and then stir in corn flour slurry.

5. Slice the pork belly and serve with vegetables (e.g. kai lan) or lotus leaf bun. Refer to my post here on how to make lotus leaf bun.