Braised Pork Belly in Sweet Vinegar sauce
The sauce of this dish is absolutely amazing, and make sure you make extra rice for it!
Ingredients
- 300 g Pork Belly can be increased to 500g
- 2 cloves Garlic
- 1 Ginger about the size of a thumb
- 1 tbsp Chinese cooking wine preferably Shaoxing wine
- 2 tbsp Chinkiang vinegar or known as Zhenjiang vinegar
- 3 tbsp Dark soy sauce
- 4 tbsp Brown sugar
Instructions
- Smash the garlic briefly.
- Peel the ginger and slice them.
- Cut the pork belly in chunks.
- On medium-high heat, put the pork belly in a pot.
- When oil starts coming out of the pork belly, throw in the garlic and ginger as well.
- Sear all sides of the pork belly until a little bit golden.
- Add the seasoning, start with cooking wine, then soy sauce, vinegar, and brown sugar at last.
- Once it starts to boil, reduce the heat to low. Cover it with a lid and braise for 1 hour.
- Flip the pork belly occasionally so the color looks more even on the meat.
- When the time is up, it's ready to serve.
Notes
We cook some vegetable rice to go with this dish, and we highly recommend you to the same! Just get some Pak Choy, cut them into small pieces, cook it and mix with the rice - it's perfect for this dish.