Simple braised pork belly recipe. I recommend to prepare this dish in a slow cooker instead of using the wok. It needs a long braising time for the meat to be tender and you may need to add more water in the process of braising.
It tastes sweet and not too savoury but aromatic. I love the ginger pieces and spring onion sections as the flavour is all there.
450 gm pork belly strips - blanched before cutting into bite size pieces
1-2 stalks spring onions - cut into long sections
1/2 inch ginger - cut into slices
3-4 cloves garlic - keep whole with skin
2-3 tbsp light soy sauce
1 tbsp each oyster sauce and cooking wine
1 tbsp rock sugar
2 tsp dark soy sauce
1 tsp sesame seed oil
- Bring enough water to boil in a pan. Blanched until meat turns white and firm. Remove, rinse with tap water, then cut into bite size pieces.
- Heat a non stick wok with 1/2 tbsp water. Saute spring onions, ginger and garlic until aromatic and lightly brown.
- Add in the meat pieces to fry until slight some oil oozes out before adding the seasoning. Stir fry for several minutes until the ingredients and seasoning are well mixed and aromatic.
- Add in enough water to cover the meat. Bring to boil for 5-10 minutes, cover with lid and simmer over medium low heat until the meat is tender and water reduced to thick. I would recommend using a slow cooker to braise and you need not have to watch the stove [Just fry the ingredients, add water and transfer all to the slow cooker].
- Leave to rest before serving.