Braised Pork Belly

We love tender soft braised pork. I used my Tiger Thermal Pot to braise this dish. Cooked them around noon time and they are ready by dinner. I only need to stay at the stove for about 30mins.  Easy to prepare & still piping hot around dinner time. Perfect! 

Braised Pork Belly Recipe : 

Ingredients 

600g pork belly cut into bite sized. With the skin on each piece. 

1 tbsp sesame oil 

4 cloves of garlic - cut half with skin on

2" ginger - cut half with skin on 

10 pieces of lump cane sugar / 1 tbsp sugar to taste

1 tbsp light soy sauce 

3 tbsp dark soy sauce 

2 tbsp ShaoXing cooking wine

1/2 tsp five spice powder

Pepper to taste 

Water

Preparation steps : 

1. Marinate the pork belly with pepper, five spice powder & shaoxing cooking wine & set aside. 

2. Heat up sesame oil in a pot. Sauté the garlic & ginger until they are fragrant. Add in the pork & stir until there is no redness on the meat. 

3. Add in all the remaining ingredients. Mix well. Add water, just enough to cover the meat. 

4. Simmer until the pork belly is soft & tender. Alternatively, in a thermal pot, cook the meat for 25 minutes on high then transfer to the pot capsule. Leave it in the capsule for at least 3 hours. 

5. Served with cooked steamed rice. 

Bon appetite ! 

Chin's notes: 

1. I like to use lump cane sugar. If you like  it sweeter just add a little more sugar. Otherwise reduced the sugar. 

2. Can add a little more soy sauce if you like more salty. I normally won't use salt if I use soy sauce.