「Braised Pork Belly」

Ingredients and amounts

• Pork belly: 3-4 jin (about 1.5-2 kg)
• Ginger: 6 slices
• Rock sugar: 15 g (about 7 pieces)
• Light soy sauce: 10 ml
• Dark soy sauce: 15 ml
• Cooking wine: 5 ml
• Boiling water: 600-900 ml (enough to cover ingredients)
• Bay leaves: 3 leaves
• Star anise: 2 pieces
• Tofu skin (optional): 0-80 g
• Salt: 2-3 g

Step-by-step method

1. 1

   Step 1

   Cut the pork belly into large chunks (about 4.5 cm; freeze for 30-60 minutes for easier cutting).

2. 2

   Step 2

   Cut the tofu skin into 2 cm wide strips.

3. 3

   Step 3

   Slice the ginger into pieces about 3 mm thick.

4. 4

   Step 4

   Bring water to a boil.

5. 5

   Step 5

   Boil quail eggs, then pierce them with a fork or toothpick (make many holes for better flavor).

6. 6

   Step 6

   Prepare the white part of the scallion.

7. 7

   Step 7

   Place the pork belly chunks in a pot of cold water, add cooking wine, scallion, and ginger, and boil for 15 minutes to remove bloodiness.

8. 8

   Step 8

   Add 2 slices of ginger to the pot.

9. 9

   Step 9

   Over medium-low heat, add the pork belly directly to the pot (no oil needed). Fry each side of every chunk until golden and oil is rendered.

10. 10

    Step 10

    Pour out the rendered oil and set aside. Push the pork to one side, add 15 g rock sugar, and stir-fry until the sugar melts.

11. 11

    Step 11

    Once melted, stir-fry the pork and sugar together until the pork is coated and colored.

12. 12

    Step 12

    Add 10 ml light soy sauce.

13. 13

    Step 13

    Add 15 ml dark soy sauce.

14. 14

    Step 14

    Add 5 ml cooking wine.

15. 15

    Step 15

    Stir-fry until the pork is evenly colored.

16. 16

    Step 16

    Add the boiling water and simmer for 40 minutes (if chunks are larger, extend simmering time).

17. 17

    Step 17

    Add 2 slices of ginger.

18. 18

    Step 18

    Add 3 bay leaves.

19. 19

    Step 19

    Add 2 star anise.

20. 20

    Step 20

    Cover and bring to a boil, then add the boiled and pierced quail eggs and tofu skin. Reduce to medium-low heat and cook for 40 minutes (stir occasionally to prevent sticking).

21. 21

    Step 21

    Uncover the pot. When the sauce is almost gone, increase to high heat to reduce the sauce (do not reduce until dry).

22. 22

    Step 22

    Add 2-3 g salt, stir briefly, and serve.