yikesadoodle!

Our favorite from The Woks of Life cookbook, saved for easy personal access.

Ingredients:

• at least 1 lb of skin-on pork belly, cut into 1″ thick pieces
• neutral oil
• 1 tbsp rock sugar (or 2 tbsp granulated sugar)
• 3-5 slices of fresh ginger
• 1/3 cup shaoxing wine
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 4 cups water

Directions:

1. Put the pork belly in a medium pot, cover with water, and bring to a boil. Boil for 1 minute and then remove from heat, drain in a colander, and rinse thoroughly to wash off foam.
2. In a wok over medium-low heat, add oil and sugar. Cook until the sugar it begins to melt—it will look syrupy and amber. Do not burn.
3. Add in pork and ginger, and increase the heat to medium. Cook, stirring occasionally/turning pieces until pork pieces are lightly browned, about 5 mins.
4. Add in the wine, soy sauces, and water. If there is residual sugar on your spatula, let the warm liquid dissolve it. Bring to a simmer, then cover, and simmer over medium heat for 60 minutes, stirring every 10 minutes. Reduce liquid after an hour, stirring with the lid off. Pork will glisten when done.

Recipe based on Red Braised Pork Belly with Eggs found in the Woks of Life cookbook, 2022. A web-based version of this recipe can be found here with slightly differing amounts/directions.