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.
The whole process of toiling in the kitchen and later taking pictures of what comes of it is a symbiosis of my hobbies – a perfectly crafted deal for me. All of these hobbies allow me to learn something new every day. When it comes to food and cooking, I love trying out a bit of everything (that’s my style) – from learning how to cook and plate in Michelin style to attempting local Singaporean dishes at home; from replicating remote flavours and delights to retaining family legacies and traditional essences. I hope to share my passion and joy with the larger community of food and photography bloggers and enthusiasts out there.