Print-Braised Black Pepper Pork-Belly

INGREDIENTS

Main :

  • Pork-belly cut to abt 1.5- 2 inches strip. Infact, maybe  “bone-in pork chops” is a better alternative. Pure lean Pork will be a little tough.

Marinating :

  • Salt, Sugar (brown/gula Melaka will be prefect), Light soy, Dark soy (more for colouring), lots of coarsely grounded Black pepper, a dash of Sesame oil and Shaoxing wine. A clove or two of smashed Garlic and a small piece of smashed Ginger. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
METHOD

Start by marinating the Pork-belly with all the Marinating Ingredients – for at least a couple of hrs (overnite for better flavors).

Make sure the Pork-belly is at room temperature (out of Fridge for at least 1 hr).  Heat up a non-stick Pot/Pan. Transfer the pork-belly (w’out the sauce) to the Pot to sear/brown all sides properly. the searing process is really optional but The VainD thinks it help to build flavors and texture layering.
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Add the sauce and water to abt just covering the Pork-belly. Bring to boil and then turn heat to medium/low and simmer for at least 1 hr (depending on the heat) or till sauce thicken and caramelize to syrupy. Towards the end when the sauce starts to thicken, flip and turn the Pork-belly occasionally to avoid burning.
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Take out the Pork-belly and let it set for abt 10-15 mins b4 slicing to abt 1/2cm thick (preference). Drizzle with the thick sauce and ur plate of delicious peppery “Braised Black Pepper Pork-belly” is ready to be serve.

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