Authentic Asian Sauces
Braised pork belly with ginger
What You Will Need
Ingredients
- Pork belly 450 g
- Green onion 1 stalk (take only the white part)
- Ginger 3 slices
- Rice wine 2 tbsp
- Ginger juice 2 tbsp
- Lee Kum Kee Concentrated Japanese Style Pork Bone Broth 1/2 pack
- Water 700 mL
- Rock sugar 50 g
- (Garnish, To serve)
- Boiled egg 2 pcs
- Carrots 1/2 pc, cut into flower shapes and cooked
- Snow peas, 6 pieces, cooked and halved
Made with
Lee Kum Kee products
How to make it
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Cut pork belly into chunks.
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Boil a pot of water, add in the pork belly, green onion, ginger slices and rice wine. Cook for 30 minutes on medium heat. Remove the pork belly and set aside.
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Put the pork belly in another pot with Lee Kum Kee Concentrated Japanese Pork Bone Broth, water and rock sugar. Cook over medium heat for about 30 minutes until the meat is soft.
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Serve the pork with boiled eggs, carrots and peas.
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Tip: You can add 50 mL of bonito and kombu sauce to enhance the Japanese umami flavor.
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