Braised pork belly is a genuinely Taiwanese dish, and a high-protein one at that. We usually like braised pork skin, so today we did a whole potful.
Cooking it in a cast-iron pot leaves it less dry, I find — probably because it heats slowly, holds the heat well and cooks evenly, which improves both texture and flavour.
My cooking notes
Pork belly 1600 g
Pork skin 600 g
Spring onions 2
Ginger slices 3
Garlic cloves 3
Naturally brewed soy sauce 200 g
Red rock sugar 50 g
Water 1200 g
Cheng Chi fried shallots 4 tbsp
youtu.be/RvoU6qx1two?si=Ux-U9qrCH4uoOoqT