Ingredients / Seasonings- 500g Pork Belly 五花肉 (about 7cm wide)
- Quarter cube Red Fermented Beancurd 红腐乳 (mashed)
- 100ml Red Fermented Beancurd Sauce 腐乳汁
- 4 Stalks Spring Onions (cut half)
- 3 Ginger Slices (about 4mm thickness)
- 2 Garlic (peeled)
- 2 Star Anise 八角
- 1 and Half tbsp small Crystal Sugar 小冰糖块 (about 30 cubes)
- Half tbsp Dark Soy Sauce
- 2 tbsp Chinese Cooking Wine
- Water (room temperature)
Steps
1) Blanch pork belly in boiling water for about 5 mins or till 80% cooked, remove and cut into half horizontally. Make a couple of small slits on the skin {preferably on the sides to keep surface nice and intact after stewing}.
2) Prepare a small pot and place spring onions, ginger, garlic, star anise and crystal sugar at the bottom. Follow by pork belly (skin facing up), remaining ingredients and seasonings. Then add water to cover the pork.
3) Bring to a boil, then simmer with low heat for about 3-4 hrs or till pork is soft. The sauce will be reduced to about one-quarter by now. {Tip: Put in a china/ceremic soup spoon to speed up softening of pork during stewing.}
4) Remove pork. Discard ingredient remains in the pot, cook sauce over high heat until it becomes a thick gravy. Pour gravy over pork belly and serve with some blanched greens on the side. Enjoy!
