Melt in Your Mouth Braised Pork Belly

Name: Melt in Your Mouth Braised Pork Belly
Prep time: 30 min
Cook time: 4 hr 30 min
Total time: 5 h
Yield: 2 servings
Cuisine: Chinese-Huaiyang
Ingredients: 1 lb. Pork Belly, 3 Pieces(2x2 Inch Squares); 0.1 count Rice Straw (A Little); 0.1 piece Reed Leaves (Appropriate Amount); [Seasoning]; 1 cup Cooking Wine; 1 cup Soy Sauce; 0.25 cup Rock Sugar; 2 stick Cinnamon Sticks; 2 Star Anise; 2 pieces Bay Leaves; 1 tbsp. Five-Spice Powder; 2 stalk Green Onion; 8 pieces Ginger Piece; For Steaming; 5 cup Water; 1 piece Lotus Leaf

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

This will be one of the best pork belly you’ve ever made. The Chinese pork belly is first braised with reed leaves and various spices in a wok before put into a steamer. The leaves yield refreshing fragrance to the pork belly, so the final dish is melt in your mouth tender, yet not greasy at all.

Recipe

PRE TIME: 30 min

COOKING TIME: 4 hr 30 min

TOTAL TIME: 5 hr

2 SERVING

Ingredients:

1 lb. Pork Belly, 3 Pieces(2x2 Inch Squares)
0.1 count Rice Straw (A Little)
0.1 piece Reed Leaves (Appropriate Amount)
[Seasoning]
1 cup Cooking Wine
1 cup Soy Sauce
0.25 cup Rock Sugar
2 stick Cinnamon Sticks
2 Star Anise
2 pieces Bay Leaves
1 tbsp. Five-Spice Powder
2 stalk Green Onion
8 pieces Ginger Piece
For Steaming
5 cup Water
1 piece Lotus Leaf

Directions:

Step 1

Torch the pork skin to remove hair. Clean off the burn spots.

Step 2

Use the straw to tie the meat and tie it into a cross shape. (The purpose of straw is to make the smell of straw into the meat, and the other is that the shape of the meat will be beautiful and not easy to disperse.)

Step 3