Braised pork belly- how to make it melt-in-the-mouth

Braised pork belly (红烧肉/hong shao rou/red cooked pork) is a well-known pork dishes prepared with a combination of ginger, garlic, and soy sauce and a myriad of aromatic spices over an extended period.

The pork is cooked until the fat is gelatinized, and the meat attains the melt in the mouth texture. The braising liquid is cooked down to a sticky sauce, glazing the meat to add a glossy sheen. It is best to serve with leafy vegetables, steamed rice, or noodles, and the taste is heavenly.

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The recipe:
( Please refer to https://tasteasianfood.com/braised-pork/ for the full details. )

Ingredients:
To blanch to pork:
500g (1 pound) pork belly
1 stalk scallion
1cm (1/2 inch) length ginger
Others:
1.5 tbsp sugar
1 tbsp cooking oil
2 tbsps Shaoxing wine
1.5 tbsp light soy sauce
1 tbsp dark soy sauce
1 stalk scallion
1cm (1/2 inch) length ginger
1 star anise
Method:
Blanch
Bring a pot of water to boil. Add the ginger, scallion, and blanch the pork belly pieces over medium heat for about 5 minutes.
After five minutes, clean the pork under running water and keep them dry with cloth or kitchen towel.
Reserve some blanching water and pass it through a wire mesh strainer.
Pan-fry
Heat the sugar and oil in a nonstick pan. When the sugar turns to amber color, add the dried pork pieces into it.
Pan-fry the pork for two minutes until all the sides are sear and colored
Braise
Add the pork, soy sauce, ginger, scallion, wine, star anise, and blanching liquid enough to submerge all the pork pieces to a pot.
Braise the pork over low heat with the lid on for 1 1/2 hours or until the meat is soft and tender.
Turn the heat to medium and boil it uncovered until the braising liquid has reduced to a thick sauce.
Dish out and garnish with thinly sliced scallion. Serve.

#BraisedPorkBelly #ChineseBraisedPorkBelly #红烧肉 #红烧五花肉
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