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.
250g pork belly
22g rock sugar
22g light soy sauce 22g dark soy sauce 30g Shaoxing wine 5g balsamic vinegar
0.25g star anise
0.25g black cardamom 1g cinnamon
2g bay leaves
15g spring onions
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.
Cut the pork belly into smaller pieces and serve with the braising sauce.