This braised pork belly dish is so good you'll be hooked as soon as you taste it! And the sauce, THE SAUCE, let me tell you about the SAUCE... IT. IS. DIVINE! Eat this over rice, noodles, anything, and you'll love it. We hope you enjoy!
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Here are cooking tools and ingredients I recommend/used in this video!
Tools:
14" Wok (from The Wok Shop in San Francisco's Chinatown): [ Ссылка ]
Wok Shovel: [ Ссылка ]
Wok Ladle: [ Ссылка ]
Dalstrong Chef Cleaver (used here): [ Ссылка ]
Sky Cleaver (good alternative): [ Ссылка ]
Ingredients:
Dark Soy Sauce: [ Ссылка ]
Light Soy Sauce: [ Ссылка ]
Shaoxing Rice Wine: [ Ссылка ]
Oyster Sauce: [ Ссылка ]
Ingredients:
1 lb pork belly, cut into 1/2" pieces
2 shallots, thinly sliced
3 gloves minced garlic
Oil for frying
1 tbsp oyster sauce
3 tbsp Shaoxing rice wine, additional 1 tbsp to deglaze wok later
1/2 tsp dark soy sauce
1/4 cup light soy sauce
3 slices ginger
1/2 tsp five spice
30 g rock sugar
2 hardboiled eggs
2 cups water
Directions:
1. Mix oyster sauce, 3 tbsp Shaoxing rice wine, dark soy sauce and light soy sauce and set aside.
2. Fry shallots in 1-2 cups oil on medium-low heat until lightly browned, about 5 min. Add garlic and fry until golden brown, about 1 min. Drain and save some oil.
3. Add 1-2 tbsp shallot oil back to wok and add pork to render some of the fat and brown the outsides. Once the pork is lightly browned, remove excess fat from wok.
4. Add remaining 1 tbsp Shaoxing rice wine to deglaze wok.
5. Add sauce mixture, ginger, five spice, sugar, and fried shallots and garlic to wok. Give it a stir.
6. Add 2 cups water and bring it to a boil. Add hardboiled eggs.
7. Lower to a simmer and let simmer for 30 minutes. The braised pork belly is ready at this point, but you can simmer it for a few more minutes until the sauce is at your desired consistency. We simmered for an additional 5 minutes, spooned it over rice and ate it all up! Enjoy!
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