Braised Pork Belly Chinese Style (Traditional Chinese Cooking)

Braised Pork Belly Chinese Style. The pork belly is seared to lock in the flavour. The sauce is delicious with garlic, ginger, green onions and red bean cake, which is made with red rice and Chinese wine. I made this flavourful dish for the Chinese Canadian Historical Society of B.C. at a cooking demonstration at Barbara-Jo's Books For Cooks bookstore. Recipe is below:

Braised Pork Belly Chinese Style

For each lb. of pork belly
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 cup chopped green onions
1 tablespoon cooking oil
1 cube red bean cake
1 teaspoon salt
1 teaspoon sugar
1 teaspoon light soy sauce

In a pot of boiling water, put the pork belly in for 15 minutes. Dump the water and rinse the pot. Replace the water and bring to a boil. Put pork belly back in and boil for 30 to 45 minutes at low to medium heat.

To make sauce, put salt, sugar and soy sauce in a bowl. Ad bean cake and mix all the ingredients.

Remove pork belly and cut into slices. Preheat a pan at medium heat. Add garlic, ginger and pork belly slices. Braise each pork belly slice for 2 to 3 minutes on each side. Add the sauce into the pan. Mix well to make sure all the pork belly slices are well coated.
Sit fry for a few more minutes and add green onions in the last 10 minutes. Enjoy!