From rasamalaysia.com

Sake and Soy Braised Pork Belly

6 servings · 10 min prep · 60 min cook

Ingredients

Ingredients

• 2 pounds skin-on pork belly, cut into 1-inch chunks
• 2 slices ginger, 1/4-inch thick, cut into thin strips
• 2 stalks scallion, cut diagonally about 2-inches long
• 4 cloves garlic, crushed
• 5 pieces rock sugar
• 2 pieces star anise
• 3 pieces bay leaves
• 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1/2 cup sake
• 1 1/2 cups hot water

Steps

1. Add 2 pounds pork belly chunks to a saucepan and fill it with 1 ½ cups water until the meat is just covered. Bring to a rolling boil over medium-high heat and cook for 5 minutes. Remove the pork from the saucepan, rinse with water, and drain. Pat dry with paper towels and set aside.

   5 min

2. Heat a heavy-bottomed pot over medium-high heat. Transfer the 2 pounds pork belly to the pot and sear the meat for 1 minute on each side. Use tongs to flip the meat until each side is lightly golden brown and the oil is released.

   2 min

3. Stir in 2 slices ginger, 2 stalks scallion, and 4 cloves garlic, and cook until fragrant, about 2 minutes. Add 5 pieces rock sugar, 2 pieces star anise, 3 pieces bay leaves, 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, and ½ cup sake. Stir well to coat the meat evenly with the sauce. Pour in 1 ½ cups hot water, or enough to just cover the meat, and bring to a boil over high heat.
4. Reduce the heat to medium-low and bring the mixture to a gentle simmer. Cover and braise the pork for 45 minutes, or until fork-tender and the sauce has reduced to a glossy coating without excess liquid. Stir every 10 minutes to prevent burning.

   45 min

5. Serve immediately, garnished with finely sliced scallions on top.

Nutrition

Per serving

kcal

825

protein

15 g

carbs

4 g

fat

80 g

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