Caramel pork, a well known Chinese dish that always delights the taste buds! In order to obtain melting and tender pieces of pork, the pork is first boiled, then braised in a sweet sauce that caramelizes during cooking.
Prep Time: 20 minutes
Cook Time: 120 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
- 31.7 ounces pork belly (900 g)
For the broth
- 12 cups of water (3 l)
- 2 green onions
- 1 piece of ginger
For braising
- 2 tbsp. neutral oil
- 3 tbsp. sugar
- 1/3 cup of Shaoxing wine (or dry sherry wine – 8 cl)
- 2 cups of broth (5 dl)
- 5 tbsp of soy sauce
- 3 green onions
- 1 piece of ginger
- 2 pieces of star anise
- 1 cinnamon stick
Instructions
In a casserole or heavy-bottomed saucepan, heat oil and sugar over low heat until sugar is dissolved and lightly colored. Add the pork pieces and coat with caramel to color it, be careful not to burn the sugar.
Deglaze with the shaoxing wine, scraping the bottom of the pan to loosen the juices. Add the broth, soy, coarsely chopped onions and ginger, star anise and cinnamon.
Bring to a simmer, cover, leaving a small gap to allow steam to escape and simmer for about 1.5 hour, stirring occasionally.
Remove the lid and continue cooking for another 15 minutes to finish reducing the sauce to a nice, glossy consistency.
Serve with white rice.
