Brown Sugar Roast Pork 红糖烧肉 – Stove Or Buffalo Smart Cooker Method

I must admit I have a love hate relationship with Pork Belly.  I love to eat it and yet terrified to eat at the same time as I’m suppose to be on a clean and healthy diet, but I still couldn’t resist the temptation to pinch some from the bowl, the meat is so tender and sweet, and it really goes very well with a bowl of hot fluffy rice! Feeling guilty now! LOL.

Ingredients:

450g pork belly

1 stalk spring onion (cut into section)

5 slices ginger

1 cinnamon stick

1 piece star anise

1/4 teaspoon Sichuan peppercorn

4 bay leaves

About 800ml Water (must cover the the pork about 2cm higher)
Seasoning:

3 tablespoon brown sugar

100ml shaoxing wine

1/2 Dark soy sauce

1/2 teaspoon salt

Garnish:

Coriander


Stove Method:

Clean the pork belly and cut into pieces

Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside

Heat up a non stick pan, put in the pork belly, skin side down and fry till it sizzled, turn over and fry till color changed
Add in the ginger and spring onion and fry till fragrant
Add in the water, seasoning and spice pack and bring to a boil
When boiled, reduce to low heat and simmer till pork is tender and sauce is thicken
Remove to a deep serving dish and garnish with coriander leaves and serve with rice.

Buffalo Smart Cooker Method:

Clean the pork belly and cut into pieces


Pack the cinnamon, star anise, peppercorn and bay leaves into a soup or tea bag, set aside


Select “QUICK COOK” function follow by “START” button, place the pork in, skin face downward, close the lid and let it heat up for 3 min, open the lid and you should hear a sizzling sound, turn the pork over and cook for another 3 min

 When the time is up, open the lid, add in the spring onion and ginger and stir fry (using a wooden ladle) till fragrant


Add in the seasoning, water and the spice pack, mix well


Close the lid, change to “STEAM” function, adjust the cooking time to 1 hour 30 min, press “START” to cook


Open the lid 1 hour later, add in salt and close the lid, cook till water becomes till thicken

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