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Sweet & Sour Pork Belly

by HappyMan (follow)
Cherish all we have, simplify all in our life, enjoy every moment. www.facebook.com/LifeIsSimplyLife
Dinner (2274)      Lunch (1798)      Asian (483)      Pork (120)      Vinegar (4)      Soy sauce (4)     
This is a famous Chinese dish. The best pork belly is that has 5 layers, with fat and lean evenly distributed in between. Mine is a little bit modified, but it is still very tender, succulent and juicy. Best serve with veggies, steamed rice or noodles. This dish is my hubby's favourite.

Preparation Time: 15 minutes
Cooking Time: 1 hour
Makes: 2-3 servings

500g pork belly/boneless pork ribs
2 tbsp dark soy sauce
2 tbsp Chinkiang vinegar/Chinese black vinegar
2 tbsp soy sauce
2 tbsp brown raw sugar
4 cups water
4-5 garlic cloves, thinly sliced
5-10 pieces of 1 cm thin ginger slices
3-4 pieces of star anise
3-4 pieces of liquorice root slices
4-5 long green shallots, roughly chopped
1 tsp vegetable oil
1 small chilli, chopped


Chop pork into 5-6 cm long strips, don't remove skin.
Add 2 cups of water in a saucepan, add in a few chopped shallots and ginger pieces, put in pork belly pieces, bring to boil. This process is to clean and to get some grease out of meat.

Turn off heat after it cooks for a 2-3 minutes, rinse pork belly pieces under water, wipe to dry and set aside.

In a simmer pan, add in 1 tsp oil over medium-high heat, put in garlic slices, ginger slices, chopped shallots, star anise and liquorice root slices, stir quickly for half minute.

Add in 2 cups of water, 2 tbsp dark soy sauce, 2 tbsp soy sauce, 2 tbsp Chinkiang vinegar and 2 tbsp brown raw sugar and cleaned pork belly pieces, bring to boil.

When it starts to boil, cover with lid, turn to low heat, simmer for 1 hour.

Serve topped with some shallot strips, and a small plate of chopped chilli in soy sauce on the side.

#Soy sauce
I like this Recipe - 8
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