CHINESE BRAISED PORK BELLY

Braised Pork Belly
紅燒肉

is a popular dish among the Chinese.

The pork belly melts in your mouth, 

fat but non greasy!

The sweet and savory sauce coupled with the tender meat

is simply irresistible!

It is best served with a bowl of steamed rice

and 

some freshly cut cucumber for the contrast in the texture!

Another way of eating is to add to a plate of boiled beehoon!

Chinese Braised Pork Belly

(A)

500g pork belly, with skin on, cut into large chunks

1 Tbsp cooking oil for frying

(B) 

1 bay leaf

1 star anise

6 cloves garlic, leave it whole with skin intact

1 stalk scallion, use the white part

5 slices old ginger

2 Tbsp Chinese cooking wine

1 & 1/2 Tbsp rock sugar

1 & 1/2 Tbsp light soya sauce

1 Tbsp dark sauce

1/4 tsp pepper

2 cups water

Method:

1. heat up 1 Tbsp cooking oil in a frying pan

2. sear or fry the pork belly, to lightly brown all the sides

3. remove from heat and place in the pressure cooker
4. add the rest of the ingredients and cook until the meat is tender.

Note:

If the gravy is too much, cook it over the stove to reduce