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Shanghai Braised Pork Belly ~ 上海紅燒肉


This is one dish that kids would love to go with rice or noodles.  The braised pork belly is soft and tender and the fat literally melts-in-your-mouth.  Simple to cook yet delicious and appetising.



Shanghai Braised Pork Belly  ~  上海紅燒肉  
 (adapted from 'here')
                  
Ingredients
  • 1 kg pork belly cut into about 1 inch thick
  • 4 Tbsp oil
  • 1 piece  (about 45 gm) piece sugar sugar
  • 6 Tbsp Shaoxing wine (I used Rose wine)
  • 2 Tbsp light soy sauce
  • 1.1/2 Tbsp dark soy sauce
  • 4 to 5 cups water
Method
  1. Wash and blanch the pork belly in a pot of boiling water for about 5 mins. This helps to get rid of impurities.  Take out the pork, rinse it and set aside.
  2. In a wok, melt the piece sugar in the oil and once the sugar is melting, add in the pork, stirring to cover the pork with the caramel.  Lower the heat.
  3. Add in the wine, sauces and water.
  4. Cover and let the pork simmer under medium low heat for about 50 mins. to 1 hr till pork is tender.
  5. Dish out the pork and remove oil from the sauce.
  6. Put back the pork and cook on high to reduce the sauce to desired preference.  Fine tune to taste.
  7. Dish out and serve.

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