Braised pork belly, or *Shaobai*, is a beloved Chinese dish known for its tender meat, rich sauce, and melt-in-your-mouth fat. Here’s a step-by-step guide to mastering this classic.
Ingredients: 500g pork belly, 5cm ginger, 3 cloves garlic, 2 spring onions, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 cup water, 1 tbsp cooking wine, and a pinch of five-spice powder.
Steps:
1. Prep the Pork: Cut the pork into 3cm-thick slices. Blanch in boiling water for 3 minutes, then rinse to remove scum.
2. Make the Sauce: Lightly fry ginger, garlic, and spring onions in a wok. Add soy sauces, sugar, cooking wine, and five-spice powder, stirring until fragrant.
3. Braise: Place pork in a pot, pour the sauce over, add water, and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours until the pork is fork-tender.
4. Finish: Increase heat to thicken the sauce. Serve hot with steamed rice.
Tips: For a crispy edge, pan-sear the pork before braising. Add rock sugar for a glossier finish. Adjust soy sauce ratios to control saltiness. This comforting dish pairs perfectly with steamed vegetables or pickled cabbage. Enjoy the savory, succulent flavors of homemade *Shaobai*!
Burn"
It's salty and white"
A silver spoon of Sydney"
Vanilla potato soup"
Rich rose corn dumplings"
It's salty"
It's cold"
Salmon"
Sichuan is white"
Northeast eggplant"
Plum chow"
It's so hot"
I'll have two white gills"
Fried pearls"
Cream pepper"
Squid soup"
sandwich meat"
Roasted duck webs with white kidney beans"
Braised pork with pickled pepper"
Hot chicken heart"
Potato chips"
Roast meat"
Mango Moose"
Sichuan is white"
It's salty and white"
It's salty and white"
Soy sauce is soybean"
That's right"
Crab powdered tofu"
Sour yogurt"
Burn"
The seaweed"
Tasty and delicious eggplant fried meat"
Steam in plum"
braised pork with plum vegetables"
braised pork with plum vegetables"
Spicy pork sauce"
Tuna sausage steamed eggs"
It's a good time"