Braised Pork Belly with Shrimp Paste Claypot

Ingredients

Instructions

1. 1

   Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and set aside.

2. 2

   Heat cooking oil in a claypot or heavy-bottomed pot over medium heat. Sauté minced garlic, julienned ginger, and sliced red chili until fragrant.

3. 3

   Add the blanched pork belly to the pot and stir-fry for 3-5 minutes until lightly browned.

4. 4

   Push the pork belly to one side. Add shrimp paste to the empty side of the pot and stir-fry for 30 seconds until fragrant. Mix well with the pork.

5. 5

   Pour in Shaoxing wine, light soy sauce, sugar, and water. Bring to a boil, then reduce heat to low, cover, and braise for 35 minutes until the pork is tender.

6. 6

   Mix cornstarch with water to create a slurry. Stir the slurry into the braised pork belly and cook for 1-2 minutes until the sauce thickens.

7. 7

   Garnish with chopped spring onions and serve hot with rice.