Braised Pork Belly with Supreme Black Vine­gar

Pork belly braised to per­fec­tion. Recipe by chef Lau Ping-lui, chef de cui­sine at Tin Lung Heen.

Crave - - GUIDE -

Serves 2


250g pork belly

22g rock sugar

22g light soy sauce 22g dark soy sauce 30g Shaox­ing wine 5g bal­samic vine­gar

Brais­ing aro­mat­ics

0.25g star anise

0.25g black car­damom 1g cin­na­mon

2g bay leaves

15g shal­lot

15g gin­ger

15g spring onions

Cook time

2 hours 30 min­utes

1 Pre­pare the pork belly

In a lightly oiled fry­ing pan, Sear the pork for one minute to re­move any ex­cess fat. Set aside.

2 Braise the pork belly

Heat some oil in a large pot, and fry the brais­ing aro­mat­ics un­til fra­grant. Add the soy sauce, black vine­gar, rock sugar and pork belly, then enough water to cover the meat. Braise over medium heat for one and a half to two hours un­til the pork is ten­der.

3 Rest the pork belly

Re­move the pan from the heat and skim off any fat that has col­lected on top of the liq­uid. Add the Shaox­ing wine and let the pork belly rest in the brais­ing sauce for 30 to 45 min­utes. Test to see if the pork is soft enough. If not, bring the pan to the boil, re­move from the heat and re­peat the rest­ing process. It’s pos­si­ble to pre­pare the pork one day be­fore serv­ing.

4 Serve

Cut the pork belly into smaller pieces and serve with the brais­ing sauce.

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