Braised Sliced Pork Belly

2 lb Pork Belly
20 cup Water [Step 2]
2 stalks Green onion [Step 2]
3 pieces Ginger root [Step 2]
6 cups Cooking oil [Step 5]
1 tbsp Cooking wine [Step 8]
2 tsp Sugar [Step 8]
0.25 cup Soy Sauce [Step 8]
4 pieces Star anise [Step 8]
1 stalk Green onion [Step 8]
5 pieces Ginger root [Step 8]
10 cups Ice Water
0.5 cup Water & Corn Starch (ratio 2:1)
Step 1
Heat up a wok. Put pork belly skin down and move it around to grease up the wok.

Step 2
Pour enough water into the wok to cover the pork belly. Put 2 stalks of green onion, 5
pieces of ginger root, and some cooking wine into the wok. This is to remove the gaminess
from the meat.
Step 3
Put the lid over wok for it to simmer for 30 minutes. Take the pork belly out of the wok and
let it rest on the strainer.

Step 4
Empty the water from the wok, and pour cooking oil into it. Heat oil up to 180-200°C/ 350-
400°F, and deep fry the pork belly for 3 minutes.
Step 5
Next, use the strainer to take pork belly out of the oil and pour oil over the belly with ladle
several times.

Step 6
Put the pork belly into ice water and let it soak for 24 hours to make it softer.
Step 7
Slice the pork belly into 1 inch wide pieces. Place onto a plate for further preparation.

Step 8
Pour cooking wine, sugar, soy sauce evenly over the plate. Top with green onion, ginger
roots.
Step 9
Put into a steamer for 6 hours.

Step 10
Now, take the plate out of the steamer and pour the sauce on the plate into the wok. Heat it
up and then add some cornstarch water that will act as a thickening agent.
Step 11
Plate the pork belly and pour the sauce over the pork belly. You can put some bok choy on
the side to garnish this dish. Voila.
Final Notes
In Chinese, this dish is called literally “oil-processed pork.” The name has two meanings. The
first being that the pork is deep fried, thus “processed” by the oil. The second being that the
grease in the pork is extracted, or “processed” out, giving the meat a better texture.