Description
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.
Ingredients
- 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)
Instructions
- 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.
- Category: Main
- Cuisine: Shanghai-Style