Braised Pork with Kelp
Zhejiang-style braised pork belly with kelp — sweet, savory, and nutritious.
Ingredients
Pork belly with skin (cut into 2–3 cm cubes)
500 g
Rehydrated kelp (washed, boiled in water for about 15 minutes, cut into diamond-shaped slices)
200 g
Soy sauce
1 tsp
Shaoxing wine
1 tsp
Sugar
1 tsp
Salt
3 tsp
Scallion segments
to taste
Ginger chunks
to taste
Star anise
3-4
Instructions
1
Step 1
Wash the pork belly and cut into 2–3 cm cubes. Wash the kelp, boil in water for about 15 minutes, cut into diamond-shaped slices and set aside (if using kelp strips, knot them).
2
Step 2
Heat 3 tbsp of oil in a wok. Add the sugar and stir-fry until golden brown, then add the pork belly cubes, star anise, scallion segments and ginger chunks and stir-fry. Once the surface of the pork belly is evenly caramelized, add the cooked kelp, soy sauce, Shaoxing wine and salt, stir-fry briefly, pour in fresh water and bring to a boil. Reduce to low heat and simmer until the pork and kelp are tender and well-flavored.
