Sizzling Pork Belly with chives
Ingredients
- 700 g pork belly
- 50 g onion (peeled / cut into pieces)
- 50 g Chinese chives (sectioned)
- 2 pcs shallot (peeled / cut into pieces)
- 3 pcs garlic
- 160 g tofu puff (about 16 pcs/ halved)
- 300 ml hot water
Sauce mixture
- 1 tbsp Shaoxing wine
- 1 tbsp Chu Hou sauce
- 1 tbsp oyster sauce
- 1 tbsp sugar
- 1 tsp chicken powder
- 1 tsp Chinese 5 spices powder
- 2 tsp Chaozhou chili oil (Optional)
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Garnish
- 1 tsp Diced hot pepper
- 1 tbsp roasted sesame seed
Instructions
- Blanch the pork in hot water for 5 mins. Cut it into thick pieces
- Heat 1 teaspoon of oil in a pan over medium heat. Add garlic, shallots, and onions, stir-fry until the onions are soft (about 2 minutes), then set aside.
- Heat 1 teaspoon of oil in a pan over medium-high heat. Pan-fry the pork belly slices until both sides are golden brown, about 1 minute per side.
- Add back the garlic, shallots, and onions, then stir in the sauce mixture. Stir-fry everything together for 1 minute.
- Add hot water and tofu puff, then mix well and bring to a boil.
- Cover with a lid and simmer over low heat for 10 minutes. Then turn off the heat and let it sit for 15 minutes.
- Remove the lid, increase the heat to medium-high, and bring the sauce to a boil. Add the chives and stir well. Gradually add the cornstarch mixture until the sauce thickens to your desired consistency.
- Dish it up. Sprinkle with diced chili and sesame seeds, then it's ready to enjoy!
Notes
Tips and notes
1－Taste and adjust seasoning according to your preference, adding a suitable amount of sugar as the final touch.
2- If you want the pork to be more soft, repeat the process of simmering. Remember to keep an eye on the water level and add more water if necessary to prevent the sauce from evaporating too much.