Braised Pork Belly with Napa Cabbage
Ingredients:
- 1 lb pork belly, cut into bite-sized
- 2 tablespoons oil
- 3 tablespoons sugar
- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 cup water
- 2 slices ginger
- 1 star anise
- 1 cinnamon stick (optional)
- 2 cloves garlic, crushed
- 1 head Napa cabbage, cut into large pieces
- Dried red chilies (optional)
Instructions:
Blanch the pork belly: In a pot of boiling water, cook the pork belly for 5 minutes. Drain and set aside.
Caramelize the sugar: Heat oil in a large pot or wok over medium heat. Add sugar and cook until it melts and turns a golden brown color.
Brown the pork belly: Add the pork belly to the pot and cook until browned on all sides.
Add aromatics: Add ginger, garlic, star anise, cinnamon stick (if using), and dried red chilies (if using). Stir for 1-2 minutes until fragrant.
Add liquids: Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and water. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until pork belly is tender.
Add Napa Cabbage: Add Napa cabbage to the pot and cook until tender, about 10-15 minutes.
Reduce sauce: If desired, increase heat and simmer uncovered until sauce thickens and coats the pork belly.
Serve: Serve over rice.
