Braised Pork Belly (Non-greasy, Everyone Praises 👍)
This dish makes me feel like a spokesperson for Lee Kum Kee sauces 😄. Everyone who has tried it says it's delicious.
Ingredients
Steps
Let me emphasize again, good ingredients are the key to success.
Cut into larger pieces, I usually make them 2*3 cm. If they're too small, they may break easily during braising. Put them in cold water, bring to a boil, and skim off the scum. Boil for a while longer, continuously skimming, until no more scum appears. Then remove and drain thoroughly to prevent oil splattering in the next step.
Heat oil in a pan, add rock sugar, and stir-fry over low heat until small yellow bubbles form. Add the pork belly and stir-fry. Pour in light soy sauce and cooking wine to enhance the aroma, then add enough boiling water. Add all the seasonings—no need for salt, as the sauces are already salty.
Lee Kum Kee's great taste~ 😄
After bringing to a full boil, cover and simmer over low heat. This step is crucial. Many people say pork belly is greasy, but that's because it wasn't cooked long enough to render out the fat.
Simmer for about 2 hours, then reduce the sauce. Let the sauce fully absorb into the meat. You'll notice a lot of oil at the bottom of the pan—this is when the pork belly is at its most flavorful, tender, and not greasy at all.
Check out my cat Bub's pitiful look 😭