We definitely eat this dish more frequently than can be good for our health. But it tastes so good.braised pork belly
I just learned that traditionally, you should deep-fry the pork belly before braising. It helps to render the fat. The most I would probably do is pan-fry, since this comes out pretty tasty without the deep frying, but maybe I'll try it one day to compare.INGREDIENTS
- 1 lb pork belly, whole
- oil for frying (deep or otherwise)
- 1/4 cup soy sauce
- 1/4 cup water
- 1/4 cup rice wine
- 2 tbsp rice wine vinegar
- 2 tbsp brown sugar
- 3 big slices ginger
- 2 large cloves garlic
- 1 star anise
- 1 clove
- 1/2 stick cinnamon
In a large dutch oven, pan or deep fry the pork belly to render out some of the fat. Remove pork from pan, drain off most of the fat.
Combine all other ingredients in pan and stir to dissolve brown sugar. Put the pork back into the pan, and bring to a boil. Depending on the size of your pot, the braising liquid should come about halfway up the pork belly. Reduce to a very low simmer, cover and let cook for about 3 hours, rotating occasionally to get an even coating on the pork. The pork is done when it is very tender, almost falling apart.
You can add some peeled hard-boiled eggs at the last half hour for some yummy soy sauce eggs.salted mustard greensI bought these, but my mom just told me how to make them. It's ridiculously easy. Chop mustard greens finely. Put in a colander and salt heavily. Let drain for at least 30 minutes. Squeeze out the excess water, taste. If it's too salty, rinse, and squeeze again. That's it. Easy peasy.[mustard greens, salt]Labels: braise, pork, taiwanese