Main Ingredients:
600g pork belly with skin.
Seasonings:
3 tablespoons of braising sauce; 2 teaspoons of chili sauce (optional); 1 small piece of ginger; 3 green onions; 1 head of garlic (whole).
Taste: Salty and savory; Cooking method: Steaming; Time: 1 hour; Difficulty: Easy.
Steps to Cook Braised Pork Belly
Wash the ginger, green onions, and pork belly. Cut the ginger into thin slices, dice the green onions and garlic, and cut the pork belly into pieces about the width of two fingers, leaving the skin intact.
Boil the pork belly in cold water to remove any blood, then remove and marinate in the braising sauce and chili sauce for 1 hour. Heat oil in a wok over high heat until it starts to smoke slightly, then add the ginger and garlic and stir-fry until fragrant.
Fry the pork belly until both sides are slightly browned, turn off the heat, and coat the pork belly evenly with the braising sauce. Put the pork belly and sauce into a bowl, then put the bowl into an electric pressure cooker and steam for 40 minutes.
Arrange the steamed pork belly on a plate and pour the braising sauce from the bowl over it. Sprinkle with chopped green onions and it’s ready to serve!
