Join this channel to get access to perks:
https://www.youtube.com/channel/UCh2MVctisMQnFA2VOlabsdQ/join
Most people either blanch or fry pork belly directly when making braised pork, but both methods are wrong! 😱
Today, I’m sharing the traditional secret recipe my grandma taught me — soft, rich, and perfectly balanced between sweet and savory.
👩🍳 Here’s how to make it:
1️⃣ Cut pork belly into cubes and soak in warm salt water for 10 minutes to remove impurities and soften the meat.
2️⃣ Heat a wok, add pork belly, and render out the fat — this makes the sauce rich and glossy.
3️⃣ Add green onion, ginger, star anise, dried chili, and rock sugar. Melt the sugar on low heat for that beautiful caramel color.
4️⃣ Add soy sauce, water, and a touch of softening sauce (or vinegar), then simmer for 50 minutes with boiled eggs.
5️⃣ Finish with salt, stir-fry over high heat, and garnish with chopped green onions.
The result: Tender, flavorful, and glossy braised pork that’s fat but never greasy. 🍚
It’s comfort food done right — straight from grandma’s kitchen.
❤️ If you love easy, authentic recipes like this, don’t forget to like, comment, and subscribe for more traditional home-style dishes!
