Braised Pork Belly Cubes with Fried Moss

Name: Braised Pork Belly Cubes with Fried Moss
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 600 g Pork belly ribs (scrubbed clean, boiled until 80% done, deboned and cut into 3cm cubes); 25 g Dried moss (impurities removed, loosened and cut into 3cm segments); 2 g Fine salt; 40 g White sugar (part used to sprinkle on the moss); 25 g Red fermented tofu brine; 25 g Shaoxing wine; 25 g Soy sauce; 500 g Cooked vegetable oil (25 g used for stir-frying the meat, remainder for frying the moss); 25 g Cooked lard (for drizzling over the meat cubes); 5 g Scallion segments

A traditional Zhejiang specialty of pork belly cubes braised until meltingly tender, coated in a rich, reduced braising sauce and served with crispy fried moss greens, which lend a fresh, fragrant note.

1h 30m

Easy

0 favorites

Braised Pork Belly Cubes with Fried Moss

Ingredients

Pork belly ribs (scrubbed clean, boiled until 80% done, deboned and cut into 3cm cubes) 600 g

Dried moss (impurities removed, loosened and cut into 3cm segments) 25 g

Fine salt 2 g

White sugar (part used to sprinkle on the moss) 40 g

Red fermented tofu brine 25 g

Shaoxing wine 25 g

Soy sauce 25 g

Cooked vegetable oil (25 g used for stir-frying the meat, remainder for frying the moss) 500 g

Cooked lard (for drizzling over the meat cubes) 25 g

Scallion segments 5 g

Instructions

Preparing the meat

Scrub the pork belly ribs clean, boil until about 80% done, remove the rib bones and cut into 3 cm cubes. Reserve the original broth for later use.

Braising and reducing the sauce

Place a wok over high heat, add 25 g of the cooked vegetable oil and heat to about 70% hot (around 175 °C). Add the scallion segments and briefly stir-fry, then add the pork cubes. Add the seasonings and pour in the reserved meat broth. Once boiling, reduce to low heat and braise until tender. Return to high heat to thicken the sauce, drizzle with the cooked lard, then transfer to a serving plate and set aside.

Frying the moss

Pick out any impurities from the dried moss, loosen it, and cut into 3 cm long segments. Place a wok over high heat, add the remaining cooked vegetable oil and heat to about 50% hot (around 125 °C). Add the moss and quickly fry for a moment, then immediately remove and plate. Sprinkle with white sugar and serve.