Cooking… 煮緊…
Cooking… 煮緊…
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Shopping:4 supermarket·2 Chinese supermarket
Prep 25 min·Cook 1h 40m
Put the pork belly in the freezer for 30–45 minutes to firm up; it is much easier to dice.
1 kg Skin-on pork belly
Scrape the skin clean with the back of a knife, then cut the pork into strips and dice it into 5–7 mm cubes, skin and all.
1 kg Skin-on pork belly
Wok-chan's tip鑊仔貼士
Hand-dicing is the point: mince turns grainy, diced belly stays silky.Heat the shallot oil in a heavy pot over a medium-high heat. Add the pork and fry for 8–10 minutes, stirring, until the fat runs and the edges turn lightly golden.
2 tbsp Shallot oil from the fried shallots (or cooking oil)1 kg Skin-on pork belly
Add the garlic and stir for a minute, then add the rock sugar and keep stirring until it melts and coats the pork.
6 cloves Garlic, finely chopped40 g Rock sugar, crushed
Pour the rice wine around the hot pot and let it bubble off, then add the light and dark soy and stir until the pork is evenly coloured.
100 ml Chinese rice cooking wine (mijiu)100 ml Light soy sauce2 tbsp Dark soy sauce
Add the five-spice, white pepper, star anise, half the fried shallots and the hot water. Bring to the boil.
½ tsp Five-spice powder1 tsp Ground white pepper1 Star anise50 g Fried Shallots and Shallot Oil700 ml Hot water
Cover with the lid ajar and braise on the lowest heat for 1 hour, stirring every 15 minutes so it doesn't catch.
1 kg Skin-on pork belly
Stir in the remaining fried shallots and braise another 20–30 minutes, uncovered, until the sauce is glossy and lightly sticky and the skin is soft. Taste: it should be well seasoned, as it is eaten with plain rice.
50 g Fried Shallots and Shallot Oil1 kg Skin-on pork belly
Wok-chan's tip鑊仔貼士
Rest it overnight in the fridge if you can: it tastes better on day two.Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
After step 6, cook on high pressure for 25 minutes, release naturally, then simmer uncovered 15 minutes with the rest of the shallots to thicken.
Fridge 5 days; freeze in portions for up to 3 months. Reheat until bubbling.
Finely diced skin-on pork belly braised slowly in soy, rice wine and fried shallots until it melts into a glossy, sticky sauce. Spoon it over rice for 滷肉飯, over noodles for 擔仔麵, or onto blanched greens.
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Do steps 1–6 on the hob, transfer to the slow cooker and cook on LOW for 6 hours; stir in the rest of the shallots and reduce on the hob for 10 minutes if thin.
Pot · Chinese cleaver