Chinese Braised Pork

• 330 g lean pork belly
• 30 ml canola oil
• 15 ml sugar (rock sugar is preferred)
• 45 ml shaoxing wine
• 15 ml light soy sauce
• 7.5 ml dark soy sauce
• 500 ml water

1. Mix the oil and sugar in a bowl
2. Mix the water, shaoxing wine, light soy sauce, and dark soy sauce in a bowl
3. Cut the pork belly into 2cm cubes
4. Bring a small pot of water to a boil
5. Blanch the pork belly in the water for 2 minutes. Remove and drain the pork and set aside
6. Melt the sugar oil in a wok over low heat
7. Raise the heat to medium high, add pork, and cook until lightly golden brown
8. Add the sauce mixture, reduce heat to a simmer. Cover for 45-60 minutes. Stir every 5-10 minutes
9. When the sauce has reduced to a thick coating, remove from heat and serve.

Notes

• Source: https://thewoksoflife.com/2014/04/shanghai-style-braised-pork-belly/
• If the sauce doesn’t reduce fast enough, you can remove some of the sauce, raise the heat, remove the cover, or some combination of those three