Braised Pork Belly in Garlic Sauce Recipe
Recipe by Ethan Wong
Visit 3thanwong.com for more
Ingredients
- 800 g Pork Belly
- 50 g Carrot
- 250 g Broccoli
- 360 g Toasted Garlic (7 - 8 head of garlic)
- 10 tbsp Soy Sauce
- 40 g Rock Honey Sugar
- 5 tbsp Shao Xing Wine
Instructions
Preparation
- Clean and cut the carrot and broccoli into bite-size.
- Peel garlic.
Cooking
- Preheat a pan with cooking oil, sear pork belly until golden edges.
- Remove the seared pork belly and put it aside.
- With the oil still in the pan, slightly pan-fry garlic.
- Add Honey Rock Sugar in and caramelized on low heat.
- Once the garlic turns golden, add in the soy sauce.
- Add one large bowl of water, approximately 1000ml.
- Add the seared pork belly in.
- Bring to a boil then braise for 45 minutes. Flip occasionally.
- At 15 minutes, add in the carrot in.
- After 45 minutes, remove the red carrot and set aside.
- If the pork belly is still too tough, add more water and braised for another 10 minutes or more.
- Once it has reached your desired doneness, remove the pork belly, and set aside.
- Now add the Shao Xing Wine and reduce the gravy to thicken.
- Blanch the broccoli/cauliflower with a pinch of salt or 1/2 teaspoon of salt.
Serving
- Place the cooked carrot as the base for the pork belly.
- Place the blanched broccoli/cauliflower at the side of the plate.
- Cut the pork belly into a thickness of 1/2 inch and place it on top of the carrot.
- Scoop the gravy and pour onto the cut pork belly. Serve.
Nutrition
Calories : 1542kcalCarbohydrates : 25gProtein : 34gFat : 142gSaturated Fat : 52gCholesterol : 192mgSodium : 3476mgPotassium : 937mgFiber : 3gSugar : 17gVitamin A : 3330IUVitamin C : 76mgCalcium : 70mgIron : 3mg