Main
Soy-braised pork belly (hong shao rou)
- Preparation time
- 1 h 15
- Servings
- 4
Ingredients
4
- Poitrine de porc — to buy800g
- Sugar — to buy80g
- Ginger — to buy20g
- Star anise — to buy2
- Soy sauce — to buy80 ml
- Egg — to buy4 (hard-boiled)
Preparation
Cut the pork belly into 4cm cubes, blanch 3 min in boiling water to remove impurities, rinse.
Dry-caramelize the sugar in a pot until amber, add the pork and coat it in the caramel.
Add ginger, star anise and soy sauce, cover with water.
Bring to a boil then lower the heat, cover and simmer 1h over very low heat.
Uncover, let the sauce reduce 15 min over medium heat until syrupy and coating.
The meat should be melting, the skin gelatinous and the sauce glossy.
Serve with hard-boiled eggs simmered in the same sauce and white rice.