BRAISED PORK BELLY WITH EGG RECIPES

Steps:

• Clean and cut the pork belly into cubes around 2 inches long.
• Boil a large pot of water, add cooking wine, 2 slices of ginger and 2 green onions, cook the pork belly for around 4 minutes. Transfer out and wash with warm water. Set aside and drain.
• Add green onion and ginger slices in a clay pot and pre-heat it on a stove.
• Then on another stove, heat up wok on medium fire; brush some oil on the bottom. Sautee the pork belly until the surface becomes slightly brown. Transfer the pork cubes to our pre-heat clay pot.
• Put the brown sugar in wok to stir fry until all the sugar melts and you can see large bubbles. Keep stirring during the process. Pour hot water to cover the pork cubes. Mix well!
• Transfer the sugar mixture to the clay pot with pork belly or return the pork belly into your wok. Add light soy sauce too.
• Bring all the content to a boiling and then lower the fire to simmer for around 45 minutes with the lid covered.
• Lift the lid and turn up the fire to thicken the sauce (around 15 minutes). Stop when you see the sauce is boiling strongly with large bubbles and almost thickened. Cool down a little bit and the sauce will fatherly thicken itself.
• Garnish some chopped green onion before serving.

Steps:

• Cut the pork belly into roughly 1-inch (2 ½ cm) cubes.
• Bring 1 liter of water to a boil in a pot, then add the pork, ginger, onion, and garlic, and cook for 3-4 minutes.
• Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Discard the remaining water and vegetables.
• Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
• Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted, caramelized, and coated the pork evenly.
• Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
• Add the remaining 250 milliliters of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
• Remove the lid. The sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced.
• Serve immediately over a bowl of rice and sprinkle with sliced green onions.
• Nutrition Calories: 1704 Fat: 162 grams Carbs: 27 grams Fiber: 1 gram Sugars: 9 grams Protein: 30 grams
• Enjoy!