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–+ servings

Pork belly stew in savory sauce

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: Chinese
Servings: 4 people

Ingredients
 

  • 700 g pork belly (peeled / cut into pieces)
  • 40 g onion (peeled / cut into pieces)
  • 3 pcs garlic (peeled/mashed)
  • 2 pcs slices of ginger
  • 2 pcs green onion (sectioned)
  • 2 tsp Shaoxing wine
  • 500 ml water
  • 300 g taro (peeled / cut into pieces)

Sauce mixture

  • 2 tsp Chu Hou sauce
  • 2 tsp Indonesian sweet soy sauce(kecap manis) (or any sweet soy sauce)
  • 2 tsp Hoisin sauce
  • 2 tsp oyster sauce
  • 0.5 tsp chicken powder
  • 0.5 tsp Chinese 5 spices powder
  • 2 tsp shacha sauce
  • 2 pcs star anise
  • 2 pcs cinnamon stick
  • 2 pcs bay leaves

Optional ingredients to make it spicy

  • 1 tsp chili bean paste
  • 2 tsp Sichuan pepper Oil (or other chili oil)
  • 3 tsp dried chili (or other chili powder)

Instructions

  • Heat the pan over medium heat. Add in 1 tsp of oil. Pan fry the pork belly until both side are brown. Put it aside.
  • Heat the pan over medium high heat. Add in 1 tbsp of oil. Pan fry the taro slices until both side are light brown. Put it aside.
  • Heat the pan over medium high heat. Add garlic, ginger, green onion, and onion. Stir fry them over medium-high heat for 2 minutes
  • Add Shaoxing wine, pork belly and sauce mixture. Stir fry for 1 minute until all well mixed. Add water and bring the sauce to a boil
  • Cover the pan with a lid. Change the heat to low. Simmer for 20-25 minutes.
  • Add in the taro. Cover the pan with the lid. Continue simmer over low heat for 15-20 mins. Enjoy

Video

Notes

Tips
1 If you want to make it spicy, add "Optional ingredients listed above" and then simmer for 2 additional minutes.