What I love about this version is that the sauce is thick, sweet and aromatic and it compliments that burst of fat you get when you bite into a pork belly square. Pork belly is the ideal part to be used in this dish because of it’s high fat content which goes really well with the thick, sweet, aromatic sauce. However, since there is no vegetable accompanying the pork belly, I recommend you serve it with brown rice instead of the usual white rice.
Ingredients
-
- 600g pork belly, sliced then cut into squares
-
- 5 cloves garlic, minced
-
- 3 tbsp canola oil
-
- ½ cup soy sauce
-
- ½ cup white sugar
-
- 1 cup water
-
- 3 tbsp white vinegar
-
- 2 pieces star anise
-
- Chopped chives
-
- Cooked Brown Rice
Instructions
- Combine sugar, soy sauce and water. Stir until sugar is dissolved and set aside.
- Heat oil in a small pot and sauté garlic until it’s a little brown.
- Throw in pork and brown on both sides. Do not add oil. Let the pork fry in its own fat.
- Pour soy sauce and sugar mixture.
- Bring to a boil then lower the heat to a simmer. Cook for 40-50 minutes.
- By this time the meat should be very tender and the braising liquid has reduced and thickened.
- …..
- …..
- Visit Chinese Pork Adobo for full instructions
Originally posted 2019-01-29 01:58:27.
Originally posted 2019-01-29 01:58:27.
