This is a famous Hangzhou dish, which is made by braising pork belly in Shaoxing wine until soft, succulent and tender. It's excellent served with freshly cooked rice.
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1kg boneless, skin-on pork belly, rinsed
100g spring onions, each one tied into knots
100g rock sugar (or sugar)
500ml Shaoxing wine
50g ginger, lightly crushed
100ml light soy sauce
1 1/2 tablespoons dark soy sauce
Method Prep:15min › Cook:3hr › Ready in:3hr15min
Blanch the pork belly in boiling water for 5 minutes. Remove and let cool. Cut into 4 equal squares.
Place the spring onions and ginger in the bottom of a clay pot. Lay the pork on top skin-side up. Add the rock sugar, light and dark soy sauce. Pour in just enough Shaoxing wine so that the pork is covered.
Bring to the boil over high heat and turn the heat down to low. Cover and simmer for at least 2 hours or until the skin is easily poked with a fork.
Remove the pork from the clay pot and transfer skin-side up to a heat-safe dish. Reserve the sauce.
Steam the pork for 30 minutes over high heat or until the skin and meat are very soft. Serve with the sauce poured on top.
Shaoxing wine and rock sugar can be purchased in Chinese/Oriental speciality shops. Alternatively, you can use dry sherry instead of Shaoxing.