Thursday, 5 April 2012

Shanghai Style Braised Pork Belly


500g Pork Belly, cut into 3 cm cubes
1 Potato, cut into 1 cm cubes
4 cloves Garlic
6 slices Ginger
2 Tsp Black Rice Vinegar
1 Tsp Shaoxing Wine 
2 Tsp Sugar
3 Tsp Dark Soy
1 1/2 Tsp 5 Spice Powder
1/2 Tsp White Pepper Powder
400ml Water


1. Blanch Pork Belly  in boiling water for 1 min, drain and add in a wok.
2. In the wok, add in all other ingredients and bring to a boil.
3. Once boiled, lower heat to simmer for 45 mins
4. Check the water level every once awhile. It should reduce to about 1/3.
5. Enjoy! 

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