Braised Pork Belly with Shao Xing Wine

Chinese

Mains

Pork

Rice

Infused with the rich and flavourful kick of Shao Xing Wine, this braised pork belly dish takes comfort food to a whole new level of umami goodness. 🍖✨

Ever wondered what makes Shao Xing Wine so special? 🍷 Originating from Zhejiang, this Chinese rice wine is a kitchen powerhouse that can be used for marinating, deglazing, lengthening sauces. And yes… drinking!

Ingredients

Steps

1

Coat the whole piece of pork belly in Shao Xing wine. Use a blowtorch to burn the skin until it’s lightly browned. If you don't have a blowtorch, sear the skin in a pan. Gently wash off any burnt bits.

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2

In a pot/wok of water, add in ginger, spring onion and pork belly. Blanch for about 15 minutes. Soak in water and leave to cool. Cut into cubes.

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3

In a wokpan, heat cooking oil over medium heat. Add rock sugar and melt until a light caramel. And in pork belly and stir fry to coat evenly in caramel.

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