Braised Pork Belly (Rich but Not Greasy)
The secret to a rich but not greasy dish lies in the final step!
Ingredients
Steps
Directly refer to the image
Directly refer to the image
Over low heat, melt rock sugar in hot oil, add star anise, bay leaves, and Sichuan peppercorns, stir-fry until fragrant, then add a small bowl of water, mix well and remove from pan.
Heat oil and sauté green onions, ginger, and chili, then add the braised pork and stir-fry briefly.
Pour in two bowls of prepared sauce, add enough water to cover the meat, and simmer over low heat.
Discard the large spices when the sauce is halved, then add the quail eggs.
When the sauce has reduced, add garlic and green onions, stir-fry and serve.
Leave some sauce; it’s amazing for soaking rice!
The braised pork belly is rich but not greasy, and goes perfectly with rice!