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hdizzle
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Oct 8, 2017
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Awesome pork belly dish I make at least once a month
Lu Rou Fan
FOR MARINATING THE PORK BELLY
  • 2 tbsp of light soy sauce
  • 1 tbsp of Shao Xing wine
  • 500 g of pork belly
FOR MAKING THE FRIED SHALLOTS
  • 2 shallots
  • 1/2 cup of vegetable oil
FOR COOKING THE PORK
  • 1/3 cup of Shao Xing wine
  • 2 tbsp of soy sauce
  • 1/3 cup of fried shallot
  • 3 slices of ginger
  • 2 pieces of star anise
  • 50 grams of rock sugar
  • 3 cloves of garlic
  • 1 tsp of dark soy sauce
  • 1 tsp of five spice
  • 1 and a half liters of water
ADD WHEN SERVING
  • 1 Egg
  • Bok choy
How to cook it:MARINATE THE PORK BELLY
  • Cut the pork belly into strips. Then cut it into small size. It is about half inch thick. -Mix it with 2 tbsp of soy sauce, and 1 tbsp of Shao xing wine. Set it aside for at least 30 minutes.
FRY THE SHALLOTS
  • Cut the shallots into thin strips。
  • Add 1/2 cup of oil to a small sauce pot, fry the shallots on low heat. It will take about 5-8 minutes to get it golden brown.
  • Strain it And you got your fried shallots.
COOKING THE PORK BELLY
  • Heat up your wok. Add in your pork belly without oil. Stir fry it on medium heat.
  • Once you see it is getting a little burned on the bottom, then add the Shao xing wine, soy sauce, rock sugar, ginger, garlic, star anise and a pinch of five spice. Keep stirring it until the sugar melts.
  • Pour in 1 and half liter of water.
  • Add in the fried shallot we made before and add a tsp of dark soy sauce for color.
  • Bring it to a boil. `
  • Turn the heat to low, let it stew for 1 -2 hours, depends on how tender you want.
  • After 1 and half hours the sauce still pretty thin. And there is a lot of fat floating on the top. Skim out the fat so your pork won’t be too oily.
  • Now you gonna turn the heat to high, start reducing the sauce. It will just take about few minutes. You will see a lot of bubbles and the sauce is getting thick.
  • When the sauce is almost gone, you can turn off the heat.

Oct 8, 2017
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