Dad's Unctuous Braised Pork Belly | What Dad Cooked
There's a big culinary issue at stake here. Is braised pork belly skin and fat best when it's crispy or when it is soft and unctuous? I like both—but here's the unctious way!
Ingredients
- 750g belly pork
- 1000ml chicken stock
- 250ml Shaoxing wine
- 100ml dark soy sauce
- 60ml plum sauce
- 1 tbs palm sugar
- 1 onion sliced
- 3 garlic cloves crushed
- 30g sliced ginger unpeeled
- 8cm stick of cinnamon
- 2 star anise
- 8 Sichuan peppercorns
- 4 white peppercorns
- 2 bay leaves
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