Sweet and Sour Pork Bellies
Tender melt-in-your-mouth pork bellies, simply bursting with a bold sweet and sour flavor. This is definitely one of the best ways to enjoy pork bellies.
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 900 gram (2 lb.) pork bellies (or pork ribs), cut into 2" cubes
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 2 inches ginger, thinly sliced
- 4 scallions, white parts only, thinly sliced
- 2 tablespoon sugar
- 1 tablespoon dark soy sauce
- 1 tablespoon black vinegar
- 1 tablespoon Shaoxing wine
- 1 1/2 cup water
- sesame seeds, for garnish (optional)
Instructions
- 1
In a mixing bowl, marinate pork with light soy sauce and Shaoxing for at least 30 minutes and up to 2 hours.
- 2
In a wok, heat 1 tablespoon oil and fry ginger and scallions on medium heat until fragrant, about 3 minutes. Transfer to a plate and set aside.
- 3
Add another 1 tablespoon of oil to the wok, turn the heat to medium-high. Sear all the surface of pork until golden brown. Transfer to a plate and set aside.
- 4
With another wok (or clean the one you are using), add 1 tablespoon oil and sugar and heat on medium-low heat until the sugar has melted and slightly caramelized (the color will turn brownish). Add the pork to the skillet/pan, coat with the melted sugar. Then turn the heat off.
- 5
Return the cooked ginger and scallion to the wok, along with dark soy sauce, black vinegar, Shaoxing wine, and water. Mix well. Turn the heat on again, and bring to a boil. Reduce heat to a simmer, cover the pan, and cook for 45 minutes until the meat is tender.
- 6
Remove the cover, there should still be some liquid left. Turn the heat to medium-high, cook until the sauce thickens and coats the meat.
- 7
Turn off the heat. Transfer to a serving plate, and garnish with sesame seeds. Serve with steam white rice.