recipe of pork

                                                      recipe of pork

ince many parts of the world are experiencing heat waves, I made a recipe of pork belly that you can serve as super thin slices, cold. You need a leaner cut of the pork belly for this, with 80% or more lean meant, and without the skin. You can also use a leaner cut of the pork that braises well, instead of belly. Otherwise, you can still make it but I recommend serving it warm.

To make it:

1. Place a piece of pork belly (I used about 1.2 lb) in cold water with a few slices of ginger, 1/2 scallion and a splash of shaoxing wine. Bring to a boil, skim off impurities.

2. Drain and return to the pot. Sear each side to a nice crust

3. Add 1 tbsp shaoxing wine, 1 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1.5 tsp salt, 1 star anise, 3 slices of ginger, one scallion, 2 rehydrated xianggu mushroom for flavor. Add enough water to fully submerge the pork. Braise on low-medium heat for one hour, turning a few times to color it all evenly. Taste the sauce and add more soy sauce/sugar if needed

4. Take out the pork belly from the sauce. Chill it in the fridge completely before thinly slicing - you’ll be able to thinly slice it

5. Warm the sauce and spoon over the sliced pork belly. If you like garlic, I’d add 1 clove of finely minced garlic to the sauce! Serve over rice with some more of the sauce and a soft boiled egg.

6. Pro tip: if you plan ahead unlike me, you could make soft boiled eggs the night before and place them in the braising liquid to marinate a bit 😉