My Most Satisfying Braised Pork Belly, Super Delicious
I've made braised pork belly many times, but it never quite met my expectations. This time, I used a lot of patience and simmered it for an hour and a half, and finally, I'm satisfied. This time, I didn't serve it with rice. Instead, I mixed the sauce with noodles, and it was also super delicious~ I received Wanzhuang Black Bean Soy Sauce from Xiachufang, and its appearance and quality were both impressive. This time, I used Wanzhuang Black Bean Original Soy Sauce for the braised pork belly—light in color and sweet in taste. Oh, so delicious~
Ingredients
Steps
Cut the pork belly into chunks and wash them.
Blanch in boiling water to remove impurities.
Prepare scallion, ginger, garlic, star anise, and two other spices I don't recognize. Since I didn't have cinnamon or bay leaves at home, I picked two from the spice mix. Four or five cloves of garlic are enough; this time, I used one large single-clove garlic.
Add a little oil to the pan. Once hot, stir-fry the scallion, ginger, garlic, and star anise.
Pan-fry the pork belly until slightly golden.
Add Wanzhuang Black Bean Original Soy Sauce.
Add rock sugar.
Add one tablespoon of dark soy sauce and two tablespoons of oyster sauce, then stir-fry.
Add hot water to the pan. Try to add more; I didn't add enough this time and had to add more when simmering in the clay pot.
Transfer the pork belly to a clay pot and simmer on low heat for one hour.
Add quartered shiitake mushrooms and simmer for 15 minutes.
Finally, add the quail eggs.
Once the sauce has reduced, turn off the heat.
A little touch-up, but the taste is truly amazing.
#Wanzhuang Black Bean Original Soy Sauce# is made from whole black beans through extraction and fermentation. It performs exceptionally well in seafood and hot dishes—light in color and sweet in taste. Highly recommended!