Wineshark Home Cooking - 35. Braised Pork 'Tung Po' Style

Ingredients (for 4):

• Pig belly - 1 kg
• Rice wine - 1 cup
• Water - 1 cup
• Stock - 1 cup
• Ginger - 3 slides
• Sugar - 5 tbsp
• Soy sauce - 6 tbsp
• Oil - 1 tsp

Procedures:

1. Heat the pot and put the pork belly to cook in order to remove oil using tissue paper.

2. Pan fry until the skins turns golden.

3. Add water to the pot to cover the belly, and once boiled, take away the pork belly and discard the water.

4. Put the pork belly back into the pot, and add the ginger. Then add the rice wine, water and stock mixture.Once starting to boil, cover with the lid to cook for 1.5 hour.

5. Turn off the heat to braise for another 20 minutes. Removing the oil on the surface.

6. Turn on the heat again, add the sugar and then cover the lid to cook for another 10 minutes.

7. Add soy sauce and then cook for another 10 minutes, before turning off the heat to braise for another 20 minutes.

8. Some mustard could be added to season.