Kylie Kwong’s Soy Braised Pork Belly
Serves 6-8 as part of shared meal. Recipe sourced from My China – A Feast for all the Senses
750gm pork belly, cut into 1 cm cubes
4 tablespoons peanut oil
5cm piece of ginger, finely sliced
½ cup shao hsing wine (you can use our Pfeiffer Seriously Fine as a substitute )
3 tablespoons light soy sauce
2 tablespoons dark soy sauce
1 cup brown sugar
5 cups water
2 tablespoons brown rice vinegar (you can use balsamic vinegar as a substitute )
To remove any impurities from meat, place pork belly I a large pan or stockpot, cover with cold water and bring to the boil. Simmer for 5 minutes, then drain, discarding water. Rinse pork thoroughly under cold running water and drain well.
Heat oil in a hot wok until surface seems to shimmer slightly. Add pork and stir-fry for 3 minutes. Add all other ingredients except vinegar and simmer gently, covered for 50 minutes or until pork is tender. Stir in vinegar and serve immediately with a glass of Pfeiffer Shiraz.