Herbal Braised Pork Belly With Burdock Root
This is a simple and yummy herbal pork dish that anyone can enjoy! Choosing a good cut of pork belly is very important for this dish, that has three even layers of meat sandwiched between three layers of fat. This is important because uneven layers upset the balance of the meat and fat, resulting in a kakuni that’s either tough and stringy or excessively greasy.
When you have this simmered over low heat for a long period of time, much of the fat renders out, and the collagen breaks down into gelatin making the entire thing dissolve in your mouth on contact. We added a portion of Huiji Waist Tonic to give this recipe an excellent herbal taste.
Wholesome and tasty, best to go with a piping bowl of rice over dinner with the family!
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|800g pork belly|
|60ml Huiji Waist Tonic|
|120g burdock root|
|50g ginger (sliced)|
|15g garlic (sliced)|
|1stalk japanese scallion|
|100ml soya sauce|