Braised Pork with Pork Skin and Dark Brown Sugar

It is also easier to cut into small dice or thin strips this way.

For braised pork, Cheng Chi fried shallots are about the best there is: no complicated spice mix needed, and it still comes out extraordinarily aromatic.

Made this way the braise is thick, which suits spooning generously over rice, and the pork skin has real chew without feeling greasy.

It is good stirred through greens too.

Braised pork with pork skin and dark brown sugar

Ingredients:  
Pork lard 2 tbsp  

Pork skin 300 g
Minced pork 630 g  
Naturally brewed soy sauce 147 g  
Cheng Chi fried shallots 110 g  

Chillies 2

Dark brown sugar 28 g

(This is a thick recipe, so stir often while it simmers or it will catch on the base.)

The method is the same as for the dark brown sugar braised pork.