Braised Ang Chow Pork Belly( Chinese Red Wine Residue)



500-800 g pork belly (cut into bite size)
10 slices ginger
3 cloves garlic – bruised
2 tbsp sesame oil

11/2 tbsp light soy sauce
500-800 ml water

Seasoning Ingredients
21/2 tbsp-3 tbsp Ang Chow
2 tbsp Ang Jiu
1 tsp corn flour
2 tbsp sugar
1/2 tsp salt
1 tsp Chicken powder

1) Wash pork belly and blanched in boiling water for 1 minute. Drain and marinade with seasoning ingredients for 1 hour or more.
2) Heat sesame oil in a claypot and saute ginger and garlic till aromatic and crispy. Add in the marinated pork belly and stir fry to mix evenly for 3-5 minutes.
3) Add in water, soy sauce and bring to a boil. Cover, and simmer over low heat till pork belly is soft and tender. Taste accordingly and adjust to your preference.


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