Chinese Spicy Red-Braised Pork Belly With Chinese Mushrooms
1 – 1.5
skin-on pork belly
crushed Chinese rock sugar or granulated sugar
Chinese rice wine (Shao Hsing) or dry sherry
dried flower mushrooms
dried red chili peppers
Jasmine brown rice
Cut skin-on pork belly into 1/2 to 1 inch cubes.
Place cubes into a non-stick pan and fry on medium/high heat until all sides are golden brown.
Add 1 tablespoon of vegetable oil and 2 tablespoons of sugar in a wok or a large sauce pan on medium heat. Allow sugar to caramelize and turn brown.
Remove from heat; carefully add rice wine. (NOTE: Mixture may splatter and steam.)
Add pan-fried pork belly, soy sauces, onions, ginger, star anise, and peppers. Add small amounts of water to cover most of the pork pieces. Cook on medium/high heat until boiling.
Taste the broth/sauce and adjust accordingly. Then continue to cook on low heat for 1-2 hours till pork skin is soft and gelatinous.
Serve with rice.