Braised Pork with Bai Zi Wine

Name: Braised Pork with Bai Zi Wine
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: Chinese
Ingredients: 400 g Pork belly ribs (scrape skin clean, cut into 10 equal pieces, blanch in boiling water); 150 g Spinach (for garnish); 5 g Fine salt; 15 g Sugar; 50 g Bai zi wine; 50 g Red fermented rice juice; 40 g Soy sauce; 25 g Wet cornstarch (for thickening); 50 g Scallion whites (for base); 5 g Ginger slices (for base); White broth (for braising), to taste

A classic Zhejiang specialty of pork belly, first braised in a clay pot and then steamed until fork-tender. The dish has a glossy red sheen, a rich aroma, and a velvety, well-rounded sauce.

2h 25m

Easy

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Ingredients

Pork belly ribs (scrape skin clean, cut into 10 equal pieces, blanch in boiling water) 400 g

Spinach (for garnish) 150 g

Fine salt 5 g

Sugar 15 g

Bai zi wine 50 g

Red fermented rice juice 50 g

Soy sauce 40 g

Wet cornstarch (for thickening) 25 g

Scallion whites (for base) 50 g

Ginger slices (for base) 5 g

White broth (for braising) to taste

Instructions

Prepare the meat

Scrape the pork belly ribs skin clean, cut into 10 equal pieces, and blanch in boiling water.

Braise in clay pot

Take a small clay pot, line the bottom with scallion whites and ginger slices, place the meat pieces in the pot, add all the seasonings and white broth, cover, and braise for 30 minutes.