Jack Thompson

People / Process / Trust

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PORK: BRAISED PORK BELLY

Very easy for what you end up with. Recipe is for dinner portion for 2.

• 8oz pork belly, cut into 1/2" - 1" pieces each containing both fat and lean
• 2 green onion, cut into 2" pieces
• 2 large slices ginger, smashed
• 3 cloves of garlic, peeled
• 1/2 cup shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp sugar

Cover pork belly with water in a small saucepan. Bring to a boil, skimming foam from the water as it appears until water is mostly clear (3ish minutes.)

Strain pork and return to pot, along with green onion, garlic and ginger. Add 1/2 cup shaoxing wine and enough water to just cover the pork. Add light and dark soy sauce and sugar.

Bring to a boil and reduce temperature to a simmer. Simmer, covered, 60-90 minutes, until pork is tender and remaining water and sugar have thickened into a sauce. More water can be added if necessary to continue braising if necessary.

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