This is delicious! You are going to love this classic Chinese dish.
1 1/2 pounds pork belly
1/4 cup cooking oil
3 tablespoons sugar
2 tablespoons regular soy sauce
4 tablespoons dark soy sauce
3 tablespoons Chinese Shaoxing cooking wine
6 red chilies
5 tablespoons fresh ginger
3 star anise
2 bay leaves
2 leeks, sliced diagonally
salt, to taste
Boil the pork until you see large areas of white foam. This means that the meat is fully cooked. Drain and rinse the pork with cold water. Cut in 1-inch cubes. Set aside.
Over low heat, pour cooking oil and sugar into the wok. Cook and stir until sugar is slightly melted and nicely caramelized, add boiled pork. Increase the heat to medium and cover wok to avoid overspray. Stir until all the pork is incorporated into the mixture and lightly browned.
Turn heat back to low and add in the sauce ingredients, the red chilies, and ginger. Stir just until incorporated, about 20 seconds. Add just enough water to cover the pork. Add the star anise and bay leaves to the wok.
Increase the heat to high until it boils, then cover the wok, turn heat down to medium/low and simmer for 40 minutes – 1 hour or until pork is tender. Turn up to high heat until all the liquid is absorbed. Stir occasionally to prevent burning. Add water if it gets too dry.
Fold in salt and chicken base. Garnish with green onions and sesame seeds. Serve with rice or LoMein. Enjoy!
You Do Need Both Kinds of Soy Sauces
It is important to the taste of this recipe to have both kinds of soy sauce. Find both at your local Asian Grocery Store or on amazon.com.
Look for pork belly with a good ratio of meat to fat. Pork should have bright white fat and the meat should be a nice pink color.
Keywords: Chinese, Braising, Main Dishes, Dinner, Pork, Recipe, Shanghai, China, Authentic, Traditional, Hunan Province