This is a variation of the typical Chinese braised pork belly recipe. It is delicious and very simple, especially accompanied by rice and vegetables.
Honestly I was not planning in using sliced pork…I actually did not pay attention to the label when buying it…thinking that it was chunks of pork shoulder. You can imagine my face when blanching the pork and found that it was all sliced…well, I did not let the cut of the pork intimidate me and went ahead to make what I was planning…at the end it was so tasty, each slice was exploding with flavor.
– Mistake turned to be a new finding…
Now I love cooking braised pork using sliced pork as turned out that cooks much faster and yes, infused with all the seasoning…so good!
– Let’s take a look at the recipe
- 1.25 lb pork shoulder sliced
- 3-5 ginger, slices
- 2-3 green onion
- 1 ½ tablespoons sugar
- ¼ teaspoon Chinese 5 spices
- ½ tablespoon cooking wine
- 5 tablespoons soy sauce
- ¼ teaspoon chili flakes (optional)
Blanch the sliced pork by bringing a pot of water to boil and blanching the pork for a couple of minutes. Remove the pork and rinse in cold water.
In a small bowl mix cooking wine with soy sauce, set aside.
Over low heat, add oil and sugar in the pan. Melt the sugar until lightly brown and bubbly. Add the mix of cooking wine and soy sauce. Add the Chinese 4 spice, ginger, onion, chili flakes (it desire) and the blanched pork.
Increase the heat to medium until boiling. Lower the heat and cook until the slices of pork are tender.
Serve with rice.
– Interested in more Asian dish?