Lemongrass Braised Pork Belly
Tender pork belly braised in rich dark soy sauce and the aromatic lemongrass.
Servings 4 people
Calories 1000kcal
Cost £7
Equipment
- Mortar & Pestle
Ingredients
- 4 cloves garlic chopped
- 1 tsp black pepper
- 1 stalk lemongrass chopped
- 10 stems coriander chopped
- 1 pinch salt
- 500 g pork belly joint cut into 2cm thick
- 1 tbsp cooking oil
- 2 tbsp Shaoxing rice wine
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tbsp rock sugar
- 3 dried chilies optional
- 500 mL water or enough to cover the meat, this will depend on the size of your pot
Instructions
- Using the pestle and mortar, pound the garlic, pepper, lemongrass, coriander and salt. Set aside once done.
- Sear off the pork belly in a medium heat pan. This will ensure the pieces hold together nicely even after they have been braised. When they start to brown remove from the pan and set aside.
- In the same pan, with the remaining oil from the pork, add the ingredients we just pounded. Fry for about 1 minute to release the aromas. Then add Shaoxing rice wine to deglace the pan.
- After most of the alcohol had evaporated, add back the pork belly pieces and the rest of the seasoning. Then add the water.
- Bring it back to boil, then turn down the heat to a simmer. Cook on low heat for 3 hours. The pork belly pieces will be soft and tender but should still hold together very well.