Garlic Shoots Braised with Pork
A Zhejiang-style dish featuring pork belly braised with garlic scapes. The meat is non-greasy, with a rich, fragrant aroma of garlic.
Ingredients
Pork belly (cut into 2-3 cm cubes)
250 g
Garlic shoots (washed and cut into 4 cm segments)
500 g
Soy sauce
1 tbsp
Sugar
1 tbsp
Ginger slices
a few
Shaoxing wine
1 tbsp
Salt
to taste
Instructions
1
Step 1
Wash the pork belly and cut into 2-3 cm cubes; wash the garlic shoots and cut into 4 cm segments.
2
Step 2
Heat 2 tbsp of oil in a wok until hot, fry the ginger slices until fragrant, add the pork cubes and stir-fry until the fat renders, skim off the excess oil, add Shaoxing wine, salt, soy sauce, and sugar, continue stir-frying until the meat is evenly colored, add enough water to cover the meat, bring to a boil over high heat, then reduce to low heat and braise.
3
Step 3
When the meat is about 90% cooked, add the garlic shoots, stir to combine, then continue braising until the meat is fall-apart tender and the garlic shoots are soft. Serve.
