Rich but Non-Greasy Beer-Braised Pork Belly

Prepare the required ingredients 1. Cut the pork belly into pieces about 4 cm thick 2. Beer can be replaced with water 3. I used Annan cinnamon, which is flavorful and sweet

Add enough water to cover the pork in the pot, and put the pork belly into the pot with cold water.

Add cooking wine, bring it to a boil over high heat, then reduce to a medium-low simmer for 5 minutes. Remove the pork and rinse under clean water. Drain and set aside.

Heat a suitable amount of oil in a pot. Stir-fry cinnamon, star anise, and garlic cloves over low heat until fragrant, then add rock sugar and cook until melted. (Rock sugar can be replaced with granulated sugar.)

Add the drained pork belly, stir-fry until the pork is evenly coated with the caramelized sugar.

Add light soy sauce, dark soy sauce, fermented red bean curd, bay leaves, and dried chili. Stir-fry until the pork belly is evenly colored.

Pour in beer until it covers half of the pork.

Cover with a lid, bring to a boil over high heat, then reduce to low heat and simmer until the liquid has reduced to a minimum. Stir occasionally during the process.

Braised pork belly after reducing the sauce.

Finished dish: vibrant color; taste: rich but not greasy.

'Braised Pork Belly'

'Braised Pork Belly'

'Braised Pork Belly'

'Braised Pork Belly'

'Braised Pork Belly'

The texture of the pork skin in the final dish is pleasantly sticky.