Chinese sweet and sticky pork belly Shanghai style
Delicious pieces of pork belly, caramelised and slow-cooked
Servings 3people
Prep Time 20 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr40 minutesmins
Ingredients
Blanching pork
3-4spring onions
500gpork belly
1piecefresh ginger2-3 cm piece
4-5clovesgarlic
Caramelising pork
3tbspbrown sugar
4tbsppeanut oil
Cooking in sauce
5tbspChinese rice wineShaoxing
2tbspdark soy sauce
4tbsplight soy sauce
1potatolarge
1gingersmall piece, finely chopped
2-3clovesgarlic
500-700mlbroth from blanching
Instructions
Cut the meat into approx 3cm cubes. Place it in cold water together with spring onion and garlic and cook for about 5 minutes. Skim off any foam or impurities that rise to the surface. Drain and set aside and pat dry with some kitchen towel.
Heat oil in a wok on low - medium temperature and add sugar. When sugar melts, add the meat and stir-fry for about 1 minute on medium-high heat.
Add broth or water, rice wine, soy sauce, ginger and garlic to the wok and simmer for about an hour, partially covered, leaving a small gap to allow some steam to escape. Add potatoes after 30 minutes of cooking. If needed, add more broth or water.
After one hour, leave it uncovered, increase the heat to let the liquid evaporate, and thicken the sauce.
When serving, garnish with finely chopped spring onions.
Notes
The estimated total calorie count for the whole dish is approximately 2300 calories, based on the ingredients listed. This is an approximate value and may vary depending on factors such as portion sizes and specific brands used. With this estimate, the dish would serve about 4 portions, averaging around 575 calories per portion.