Came across this easy braised pork belly dish here [I am a small horse youtube video]. No stirring, just place all the ingredients in a claypot, let it braised, flip over and braised, that's it.
As the meat is braising, you can smell the nice aroma of spring onions, soy sauce and wine. The braised meat pieces are tender but chewy and the pork skin is awesome [QQ texture].
This portion is not enough if you enjoy pork belly meat. I would definitely prepared a double of this.
600 gm pork belly
a bunch of spring onions - cut halve
2 inch piece ginger - sliced
some oil to brush the claypot base
100 ml cooking wine
30 ml light soy sauce [can add more if you like it savoury]
1 tsp dark soy sauce
10-15 g rock sugar
100-120 ml water
- Heat up a wok, sear the skin side of the meat for several minutes [to get the 'blister' look]. Remove, rinse and cut into bite size cubes.
- Using a claypot, brush lightly with some oil. Arrange the ginger slices at the base and top with spring onions.
- Arrange the meat pieces [skin side down] on top of the spring onions.
- Pour in wine, water [enough to cover meat], light soy sauce, dark soy sauce and add rock sugar.
- Turn on heat to high. Bring water to boil for 1 minute, then turn to low heat. Cover with lid and continue to braise for 1 hour.
- Remove lid, use a chop stick to flip over the meat pieces. Cover lid an continue to braise for 10-20 minutes of until tender and gravy is reduced slightly.
- Off heat, dish up to serve or serve in the claypot.