Braised Pork
Last time, I experienced the black-and-white non-stick wok from Joyoung’s Light Luxury series. This time, I unexpectedly encountered the new Light Luxury Marsala Red non-stick wok. Different colors bring different visual impacts—this Marsala Red non-stick wok is like a ten-year-aged red wine, exuding elegance. Such a beautiful non-stick wok is also highly practical. For families who love Chinese cuisine, it can handle steaming, boiling, frying, deep-frying, and stir-frying! The wok weighs only 1.3KG, 50% lighter than other woks of the same size on the market. It’s not heavy to hold, making it effortless for women to flip and stir-fry with one hand. Most importantly, this wok features a sapphire non-stick coating, enhancing its wear resistance, allowing oil-free frying of eggs and pancakes without sticking. This helps reduce fat intake, aligning with modern health trends of low-fat and low-calorie diets. Mother’s Day is coming soon—are you struggling with what gift to give your mom? On May 11, Joyoung’s Light Luxury series non-stick woks will be on special Mother’s Day sale in the Xiachufang Market—limited-time direct discount of 100 yuan, don’t miss it! Click the link: https://www.xiachufang.com/goods/76190/
Ingredients
Steps
Group photo of seasonings~
Wash the pork belly, cut into 2cm chunks, place in the non-stick wok, add cold water to cover the meat, add 2 slices of ginger and 1 scallion, and heat over medium-high flame.
After boiling, skim off the foam, then remove the pork belly and set aside.
Caramelize sugar: add vegetable oil and rock sugar to the wok, heat over low flame.
Once the sugar melts, it will gradually darken. Heat until it turns amber. The Joyoung Light Luxury wok heats evenly, ensuring consistent caramelization.
Add the blanched pork belly, stir-fry until coated, then set aside. The wok’s non-stick effect is excellent—caramelizing is very smooth.
In the same wok, add ginger, garlic, dried chili, star anise, cinnamon, fennel seeds, and knotted scallions. Stir-fry in the remaining oil until fragrant.
Add the pork belly, soy sauce, and salt to taste.
Add Shaoxing wine.
Stir-fry evenly. The wok is lightweight—women can easily flip it.
Add boiling water just to cover the meat.
After boiling, cover and simmer over low heat for 1.5–2 hours.
After simmering, reduce the sauce over high heat. Before serving, drizzle with a few drops of scallion oil and stir well. Garnish with chopped scallions and toasted sesame seeds.