Welcome to Day 18 of my first series – Cooking Dinner for 21 Days! Today I am making a sticky, savory, mouth-melting Taiwanese pork belly. This dish is honestly, CHEFS KISS. You can eat it with rice, noodles or even bread!! There is so many cooking pork belly, and I can’t wait to share with you all my other recipes.
This dish taste even better the next day, so don’t worry if you have leftovers, pack it up for lunch, and I promise all your coworkers will be super jealous of your lunch.
Also, the main difference between dark soy sauce and light soy sauce is Dark Soy Sauce has a lot more depth, LESS salty, a little bit sweeter, and adds a lot of colors. The secret weapon of creating a beautiful hue without being overpowered by the saltiness of soy sauce.
60 SECONDS VIDEO TUTORIAL: https://bit.ly/33WUDty
Ingredients
2 lb of Pork Belly – 1.5 Inch Cubes
6 cloves of Garlic peeled
3 slices of Ginger
2 Five Star
4 Red Dried Chilli
1 Tsp of Sichuan Pepper Corn
4 Tbsp Soy Sauce
4 Tbsp Chinese Cooking Wine
3 Tbsp of Dark Soy Sauce
2 Tbsp of Sugar
1 Cup of Water
- Turn the heat to medium-high and in a pot drizzle in oil and brown the pork belly on all sides. Once all sides are golden brown, remove pork belly.
- In the same pot, add in garlic, ginger, and all the spices. Sauté together for 1 minute or until fragrant.
- Once fragrant, add back in the pork belly and sauté together for another 30 seconds.
- Add in Soy sauce, Chinese cooking wine, sugar, and dark soy sauce. Mix and once it starts to simmer, put the lid on and cook on LOW heat for 1 hour.
- After 1 hour, turn the heat up to medium-high and cook uncovered for 10 minutes. Make sure to keep stirring to avoid it getting burned.
- Once all the sauce has reduced and the pork belly is nice and sticky, you are ready to serve!
乾杯🍻 gānbēi
