Braised Pork Belly (Three Layer Pork)

Braised Pork Belly

The pork is very tender and tasteful, not greasy at all.

Ingredients

1 lb Pork Belly

2 stalks Spring onion

3 pieces ginger

2 tablespoons Red braised sauce (or dark soy sauce)

2 tablespoons Wine

1 piece Illicium Verum (or called Star anise or Bajiao八角)

15 pieces Zanthoxylum (or called Sichuan pepper, China peppercorn, Huajiao花椒)

2 pieces Bay leaves

15 g rock sugar

1/2 teaspoon salt

2 cups broth (or water)

Directions

1.      Cut the pork belly into 2cm pieces.

2.      Tie a knot with the spring onion stalk.

3.      Heat oil in a pot.  Add pork belly pieces.  Stir fry a while until surface cooked.  Add broth (or water). 

4.      Cover the pot and boil it with high heat.  Skim the foam from the water as needed with a spoon and discard.  

5.      Add Spring onion, ginger, wine, braised sauce, star anise, China peppercorn, bay leaves, rock sugar and salt. Bring to a boil.

6.      Turn to low heat. Keep cooking with low heat until the pork become tender.  It takes about 1 hour.