Sea and Land Braise
Pork belly and dried squid braised together until tender, marrying rich meat aroma with savory seafood notes for a layered, dual-flavor profile.
Ingredients
Dried squid or dried octopus (cut into pieces)
1
Pork belly (cut into pieces, blanched in boiling water and drained)
300 g
Basic braising sauce (see recipe on page 8)
half a bowl
MSG
a pinch
Sugar
a pinch
Water
1 large bowl
Instructions
1
Prepare the dried squid
Cut the dried squid into pieces and set aside (Fig. 1).
2
Prepare the pork belly
Cut the pork belly into pieces, blanch in boiling water, then drain and set aside.
3
Braise until tender
Once the braising sauce comes to a boil, add the dried squid and pork belly, and braise together until tender.
