I have been working on this braised pork for several years. The method is all about heat control and the order things go in, and it takes real patience before the aroma settles into the pork belly — so that when you chew a strand of it, the flavour opens up. Which is why I call it the “slow-aromatic” braised pork.
Slow-aromatic handmade braised pork
Ingredients:
Enzyme-fed pure pork lard 1 tbsp
Pork belly 600 g
Naturally brewed soy sauce (no additives) 120 g
Cheng Chi Taiwanese fried shallots 57 g
Red rock sugar 25 g
Rice wine 90 gWater 250 g
1. Freeze the pork belly for 1–2 hours; once slightly firm it is easier to cut into strips 1 or 1.5 cm wide.
2. Heat the lard in a wok and fry the pork strips over a medium-low heat until fragrant.
3. Once the pork smells right, turn the heat down low.
4. Tip in the whole pack of Cheng Chi Taiwanese fried shallots.(A strong recommendation: use Cheng Chi Taiwanese fried shallots — that is where the difference shows.)
5. Keep frying gently over a low heat to draw out the shallot aroma. Do not let the heat rise, or the shallots will scorch.
6. Add the crushed red rock sugar and stir for a while so the sweetness works into the pork.
7.Still over a low heat, add the soy sauce and fry until fragrant, stirring until the pork colours and the sauce has nearly reduced away.
8. Add the rice wine.
9. Add the water.
10. Turn the heat up to medium and bring to the boil, then turn it down, cover and simmer for 40–50 minutes. (Stir occasionally — it helps the flavour and stops it sticking.)
No other seasoning at all:no five-spice, no white pepper, no braising essence, no garlic, no braising powder, none of the rest of it. These few ingredients are enough for a braised pork with real aroma.