This is an easy braised pork belly recipe but the end result is awesome. The pork belly pieces are tender but still has a bite. It has a nice unique aroma, not overly sweet or savoury or spicy with the addition of Sichuan peppercorns. You can cooked it with some gravy or almost moist dry. This dish can be served as it is or used to fry with capsicum, leeks or celery. It is your choice.
- Add enough water to wok, add in whole piece of pork belly, ginger slices, spring onions and some Shaoxing wine. Turn on heat, bring to boil, then blanch meat until water turns clear [about 15-20 minutes]. Remove, wash and cool before cutting into bite sizes pieces.
- Heat a non stick wok, drizzle in some oil. Add in the pork belly pieces in single layer. Fry until lightly golden. Remove excess oil.
- Add in the aromatics and seasonings. Continue to until the ingredients are well mixed and fragrant. Add in boiling water [enough to cover meat], bring to boil for 5 minutes. Cover with lid, lower heat and simmer for 40 minutes or until meat is tender and gravy reduced. Taste to adjust seasoning. Dish out to rest.
- Before serving, stir fry pork with capsicum or leeks or celery [according to your preference]. Serve immediately with rice.