Stewed Pork Belly/Hong Bak (卤猪肉/封肉)

Stewed Pork Belly/Hong Bak (卤猪肉/封肉)

600g pork belly (with skin)
10g rock sugar
600ml water
200g shallots
1 no garlic
2 star anises
salt to taste
5 hard boiled eggs (optional)

2 tsp 5-spice powder
1 tsp pepper
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp “shaoxing” wine

1. Cut the pork into 3 cm cubes and marinade it for at least 30mins or overnight in the fridge.

2. Heat up the oil in the hot wok and stir fry the marinated pork belly pieces and garlic until fragrant and golden. Add in rock sugar and salt to taste.

3. Transfer the pork pieces in a deep pot. Add water, put in star anises, hard boiled eggs and seasoning with soy sauce, bring to the boil.
4. Reduce to a low heat, cover and simmer for approximately 40 minutes until the pork is soft and the gravy is thick. Remove from the heat and served hot.

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