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Shanghai-style Braised Pork Belly
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| Ingredient (Serves 6): | |
| 500g | pork belly, cut into 3 cm cubes |
| 2 teaspoon | black rice vinegar |
| 1 teaspoon | shao xing wine |
| 3 teaspoon | dark soya sauce |
| 3 teaspoon | sugar |
| 1.5 teaspoon | five spice powder |
| 0.5 teaspoon | ground white pepper |
| 2 cloves | garlic, halved |
| 6cm ginger, cut into thick slices | |
| 400ml | water |
Method:
1. Scald the pork belly cubes in a pot of boiling water for 1 min. Drain and place in a medium saucepan.
2. To the pork belly cubes, add black rice vinegar, shao xing wine, dark soya sauce, sugar, garlic, ginger and 250ml of water or until the water covers the pork. Cook over medium heat until it reaches a gentle simmer.
3. Lower the heat and cook for another 20 mins. Add the water if necessary to ensure that the pork belly cubes are covered by the sauce.
4. Lower the heat further and continue braising for 30 mins or until the meat is tender.
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