Pancetta di maiale brasata alla cinese

Ingredienti

• 800 g pork belly
• 1 tbsp. light soy sauce
• 4 tbsp. sugar color
• 1 tbsp. cooking wine
• 1 inch root ginger sliced
• 3 garlic cloves (, peeled)
• 2 star anise
• 1 small piece Chinese cinnamon
• 4-6 dried chili peppers
• 2 scallion sections
• 2 bay leaves
• 3 tbsp. oil
• 1/4 cup smashed rock sugar
• 1.5 cup hot water

Preparazione

1. 1

   --- Sugar color ---

2. 2

   Add 3 tablespoons of oil in wok and then place smashed rock sugar in. Continue frying over medium fire until the sugar melts and turns into amber.

3. 3

   Pour hot water quickly, be carefully as the liquid may splash. Let it simmer for another minute.

4. 4

   --- Braised Pork Belly ---

5. 5

   Prepare a pan and fry the pork rind until slightly browned. This helps to hold the shape and remove the odd taste. Then wash the pork rind well.

6. 6

   Cut the pork belly into cubes around 2 cm. Add some clean water in a wok, add 1 tablespoon cooking wine and green onion sections. Cook for 5 minutes after the water boils. Transfer out and drain well.

7. 7

   Place the pork belly in a pan and sauté until the surface becomes slightly brown. This helps to remove extra oil and also hold the shape after cooked by hardening the surface.

8. 8

   Get a stew pot, add dried chili pepper, star anise, ginger slices and garlic slices to stir fry until aroma.

9. 9

   Place the cooked pork in. Only pork cubes, discard the oil. Add 4 tablespoon of sugar color and 1 tablespoon of light soy sauce. Mix well.

10. 10

    Pour in boiling water and simmer for around 1 hour. Use high fire to thicken the sauce.