Sweet, sour, succulent pork belly is braised until tender and a dark color with bold flavor. Serve inside of steamed buns for a delicious bite.
By Audrey Ling
This pork belly is braised to a dark brown, rich colour. The recipe is a Shanghainese-style of braised meat – sour, sweet and savoury all at once. Tempt your tastebuds with this succulent pork belly and serve it inside of steamed buns, over ramen, or rice. Get creative, pork belly is great with so many things!
- Pork belly: 750g, (1.6 pounds) cubed
- Black vinegar: 3 tbsp
- Shao xing wine: 2 tbsp
- Dark soy sauce: 6 tbsp
- Sugar: 5 tbsp
- Garlic: 2 cloves, halved
- Ginger: 6cm, thickly sliced
- Water: 600ml (20 fluid ounces)
- Scald pork bellies, by submerging in boiling water quickly. Drain and place inside of a slow cooker.
- Add black vinegar, shao xing wine, dark soy sauce, sugar, garlic, ginger and water into slow cooker.
- Let water come to a boil. Then leave to simmer for 6 hours till pork bellies are soft and tender.