Finished dish photo of Basil Braised Pork

Basil Braised Pork

During a trip to India, I tasted basil and was deeply attracted by its flavor. This herb can remove the fishy smell from dishes and also adds a light fragrance. After returning, I tried adding it to my favorite braised pork, and it achieved an unexpected effect, giving this dish a unique flavor without the usual spice packet. Today, I'd like to share it with everyone!

Ingredients

Pork belly400g
Basil30g
Light soy sauce1 tbsp
Dark soy sauce1 tbsp
Cooking wine1 tbsp
Rock sugar10g
Garlic4 cloves
SugarA little
Dried chiliA little

Steps

1

Prepare all the ingredients and seasonings.

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2

Cut the pork belly into 2.5 cm cubes!

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3

Blanch the cut pork belly in boiling water for 5 minutes, then remove and drain.

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4

Heat oil in a pan, stir-fry the pork belly and garlic cloves. Add a tablespoon of sugar midway and fry until the surface of the meat turns slightly yellow!

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5

Add cooking wine, dark soy sauce, light soy sauce, dried chili, and rock sugar. Stir-fry evenly.

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6

Add water until it just covers the meat. Bring to a boil, then add basil. Cover and simmer on low heat for 30 minutes!

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7

Finally, turn up the heat to reduce the sauce. Once the sauce thickens, it's ready to serve!

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Cooking Tips

1. When cutting the meat, the pieces should not be too small, as they will shrink after cooking. 2. If unsure about the braising time, refer to the garlic cloves—when they soften, the meat is done!