Seaweed Braised Pork
Pork belly is first boiled, then fried until golden and crispy. Paired with a sweet-and-sour dipping sauce, it offers crisp skin and tender, flavorful meat.
Ingredients
Pork belly (with salt, star anise, cinnamon, and water; bring to a boil over high heat, then simmer on low for 1 hour, remove, let cool, and cut into thick slices)
500g
Eggs (beaten)
to taste
Starch
to taste
Aromatic vinegar
to taste
Soy sauce
to taste
Star anise
to taste
Cinnamon
to taste
Oil (heated)
to taste
Sugar
to taste
Tomato ketchup
to taste
Salt
to taste
Instructions
1
Boil the pork
Add the pork belly with salt, star anise, cinnamon, and water to a pot. Bring to a boil over high heat, then reduce to low and simmer for 1 hour. Remove, let cool, and cut into thick slices.
2
Coat with batter
Beat the eggs, then stir in the starch, aromatic vinegar, and soy sauce to make an egg batter. Dip each meat slice to coat it evenly.
3
Deep-fry
Heat oil in a wok until hot, then deep-fry the battered meat slices until crispy and golden. Remove and set aside.
4
Prepare dipping sauce
Mix the sugar, aromatic vinegar, tomato ketchup, and water together to make a dipping sauce.
