Ingredients
- 1kg pork belly
- 4 thin slices of ginger
- 10 cloves of garlic (smashed)
- 2 green onion
- 1 tablespoon of black pepper and ground coriander seeds
- 2-3 bay Leaf
- 3 star anise
- 5 red whole chilli (optional)
- ½ cup of soy sauce
- ¼ cup of dark soy sauce
- ⅛ cup oyster sauce
- 4.5 tablespoon of brown sugar
- 2 cups of water
Method
- Cut the pork belly into cubed pieces. Add the pork belly to a pot filled with water and turn the heat to medium-high. Add in black pepper and ground coriander seeds; let it cook for 10 minutes and rinse with cold water. Drain the pork belly and set it aside
- In a pan, turn the heat to medium-high and add pork belly, ginger, and garlic. Pan fry for 2-3 minutes or until pork belly is slightly golden brown.
- Add green onion, star anise, whole red chili, bay leaf, soy sauce, dark soy sauce, brown sugar, Chinese cooking wine (optional), and water.
- Bring everything to a simmer, turn the heat down to low, and put the lid on for 30 minutes. Keep an eye out to prevent it from burning.
- After 30 minutes, turn the heat up to high and simmer on high heat for 5 minutes; this should thicken the sauce. Make sure to keep stirring to avoid it getting burned.
- Pair with rice and garnish with green onion.
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