Chinese Braised Pork Belly 東坡肉

Traditional and Delicious 

As usual, we tried to make this recipe simple and easy to follow. After three steps, boiling, stewing, and (steaming), the pork will practically melt in your mouth. Although it is time-consuming, it’ll definitely be worth it after that first bite.

Ingredients:

600 g Pork belly
1 Star Anise
3 Bay Leaves

raw material:

600 g pork belly
1 -2 star anise
3  bay leaves
(2 dried chili peppers, if you like)
1dl brown sugar
1/2-1dl cooking wine
2-4 tablespoons soy sauce
1-2 tablespoons dark soy sauce

green onions

5-10 ginger slices

pinch of salt

First, put 600 grams of meat in cold water. When cooking the meat, add cooking wine, ginger slices, green onions, and seasonings to enhance the flavor. Cook for 15 to 25 minutes, remove and cut into small pieces. (Cut the pork belly into pieces according to your preference.)

Tie the shaped pork belly into a cross with a food rope.

Pour a little oil into the fry pen and add brown sugar, fry the sugar until caramel add ginger slices and bay leaves, add cooking wine and soy sauce. Add 1-1.5 liters of boiling water or stock. Use middle of or small hate ，Stew for 1 hour. (if you don’t have a steam, then stew longer time 1 hour and 40 minutes) If you have steamer conditions, you can continue to steam on the steamer for 40 minutes to 1 hour. Meaty ones are even better, almost melting in your mouth.

東坡肉

傳統美味能在家就輕鬆製作的食譜。

試圖使食譜簡單易懂。經過煮、燉、（蒸）三個步驟，雖然很花時間，但吃一口後絕對是值得的。

原料：

600 克 五花肉

1 -2八角茴香

3 片月桂葉

（乾辣椒2個，喜歡的話）

1dl 黃糖

1/2-1dl 料酒

2-4大匙 醬油

1-2 大匙 老抽

小綠蔥

5-10薑片

少許鹽

首先將600克的肉放在涼水裡，煮肉時加料酒，加薑片，加綠蔥，加大料提味。煮15到25分鐘取出整形，切成小塊。（根據自己喜好來切五花肉塊大小。）

將整形好的五花肉用食物繩打成十字睏好。

鍋內倒入少許油加黃糖，將糖炒至咖啡色加薑片和香葉再加料酒和醬油。加入1-1.5升開水或煮肉的湯。用中小火來燉1小時。（或1小時40分鐘）如果有蒸鍋條件，可以繼續在蒸鍋上蒸40分鐘到1小時。肉質的效果會更好，幾乎入口即化。