China · Home-style
Simple Red-Braised Pork Belly
Pork belly browned in its own fat, then braised with rock sugar and soy until dark, glossy and meltingly soft.
This version renders the fat in the pan first and uses the oil that comes out to fry the sugar, which is why it needs no added fat at all and why the pieces colour so evenly. Quail eggs and tofu skin go in for the last stretch and soak up the sauce, turning what was a plain pot into something worth serving to guests. Freezing the meat briefly before cutting makes the cleanest cubes without any real effort.
Ingredients
- ginger6 pieces
- rock sugar7 pieces
- light soy sauce10 ml
- dark soy sauce15 ml
- cooking wine5 ml
- bay leaves3 pieces
- star anise2 pieces
- quail eggs2 pieces
- tofu skinExact
- salt3 g
Directions
- 1
Cut the pork belly into large chunks, about 4.5 cm, chilling it for half an hour to an hour first if you can.
- 2
Cut the tofu skin into strips 2 cm wide.
- 3
Slice the ginger, about 3 mm thick.
- 4
Bring a pot of water to the boil.
- 5
Boil the quail eggs and prick them all over with a fork or a toothpick so they take up the sauce.
- 6
Use the white parts of the leeks.
- 7
Cover and bring to the boil, then add the pricked boiled quail eggs and the tofu skin, turn to medium-low heat and wait 40 minutes, stirring now and then so nothing catches.
- 8
Uncover and, once the liquid is nearly gone, raise the heat to reduce the sauce. Do not let it dry out.
- 9
Add 2 to 3 g salt, toss once, and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.