Cantonese Braised Pork Belly with Black Bean Sauce
Slow-simmer pork belly in a rich Cantonese sauce with fermented black beans and star anise for a deeply savory dinner dish.
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Cooking tools:
- Paper towel
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
- Measuring cup
- Measuring spoon
- Fork
- Fine-mesh sieve
- Serving bowl
- Spoon
Ingredients
- 800 g pork belly, skin scored and cut into 3 cm chunks
- 2 tbsp fermented black beans, rinsed and lightly mashed
- 1 tbsp vegetable oil
- 4 garlic cloves, finely minced
- 1 thumb-size piece ginger (about 25 g), thinly sliced
- 3 star anise pods
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp rock sugar or brown sugar
- 300 ml water
- 2 scallions, cut into 5 cm lengths
- Fresh coriander leaves, for garnish
- Steamed jasmine rice, to serve
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