Shanghai Braised Pork Belly

My kiddos like Soya Braised Pork Belly but I just wanted to try another way of eating it.  So today's chosen is Shanghai Braised Pork Belly.

This dish is equally nice and goes well with rice.  

What you need:

500g pork belly

1 litre water

5 slices ginger

1 spring onion, tied

20g rock sugar

3 tbsp light soya sauce

1 tbsp dark soya sauce (adjust to your liking)

3 tbsp rice wine

1 cup water

Method:

Cut pork belly into 2cm wide.  (I remove skin but you can keep it)

Blanch with water, spring onion and ginger.  Once meat turned colour.  Remove and drain.

In a pan, add in the pork belly and cook till the oil surface and brown. (need not add oil)

Add in rock sugar and mix until caramelized.

Add in light soya sauce, dark soya sauce and rice wine.

Add in water, and bring it to a boil.  Lower heat and let it simmer for 45 mins or until the sauce dries up a fair bit.  (if the sauce dries up too fast, add in water).

Serve with jasmine rice.

Enjoy!