Rated 5.0 stars by 1 users
12 green onions, sliced on a bias in 2-inch segments
1 tablespoon grated ginger
1 large garlic clove, minced
1/2 cup soy sauce
1 cup Shaoxing Rice Wine (available at most Asian grocery stores)
1 tablespoon Chinese Black Vinegar
1 pound pork belly (uncured)
2 tablespoons brown sugar
Optional: 1 1/2 tablespoons doubanjiang (spicy broad bean paste, available at most Asian grocery stores)
2 tablespoons high-heat, neutral cooking oil such as Safflower
1 inch piece of ginger, peeled and cut into matchsticks
Preheat oven to 400°F. In a deep roasting dish, add the onions, ginger, garlic, soy sauce, rice wine and 2 cups of water. Add the pork belly, rind side down. Cover and cook for one hour. Turn the pork, cover again, and cook for an additional hour or until very tender.
Carefully remove the pork from the dish. Discard all but one cup of the cooking liquid. Transfer the reserved liquid to a small pan and add the brown sugar and doubanjiang, if using. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, or until the cooking liquid has reduced significantly. It should coat the back of a spoon easily.
Add oil to a large, deep frying pan. Place over medium-high heat until the oil shimmer. Add the ginger matchsticks and cook for 30 seconds or until golden and crisp. Remove with a slotted spoon and set aside.
Remove the rind from the pork and cut into thin slices. Fry the pork in batches, turning ocassionally, for 3 minutes or until deeply golden. Drain on a paer towel, then toss in the sauce.
To serve, top with fried ginger and flaky sea salt.
We're glad you're here!
Our experienced staff are here to guide you to the tools and knowledge that will make your cooking both more flavorful and more enjoyable to prepare.