[Family Recipe Braised Pork] Red-Cooked Pork Belly Without Star Anise or Bay Leaves
The ingredients are very simple, but the taste is just as good. Mom's braised pork belly is so delicious that even the sauce is gone every time. After eating the meat, the sauce can be used to cook eggs or drizzle over rice, which is also super fragrant!
Ingredients
Steps
Blanch the whole pork belly in water, then cut into pieces.
Stir-fry the pork belly in a pan to render out some fat, but don't overdo it. Leaving some fat makes it more fragrant! Pour out the rendered fat, which can be used to cook other dishes.
Add water to cover the pork belly, then add soy sauce.
Add dried shiitake mushrooms and garlic (no need to peel; you can throw in a whole clove or separate them without peeling—just wash them). Bring to a boil over high heat.
Transfer the braised pork to a clay pot and simmer over low heat for half an hour. Add rock sugar. Then add boiled eggs or quail eggs and continue simmering for another half hour.
Serve and sprinkle with chopped green onions!
Fatty but not greasy, melts in your mouth, and very tender! The sauce is great for drizzling over rice—absolutely delicious!