Pork Belly (1)
Rice Wine (2)
Rice Wine (2)
Soy Sauce, light
Soy Sauce, dark
Prep - (1-1/2 hrs - 20 min work)
RUN - (1-1/4 hrs - 15 min work)
- Slice PORK BELLY into 1/2 inch slices. Cut the slices
crosswise 1/2 inch wide and fully across so nearly every piece
has skin at one end. Place in a saucepan with water to cover and
bring to a boil for 5 minutes. Pour out into a clean sink and
rinse thoroughly, discarding water. Drain well.
- Slice GINGER very thin and cut into narrow shreds.
- Mix Ginger and Pork Belly with Rice Wine.
Let marinate for at least 1 hour, turning over now and then.
- Peel POTATOES and slice 1/2 inch thick. Cut slices into
convenient pieces. Hold in cold water until needed.
- Mix together all Broth items.
- Drain Pork Belly. The marinade can be drained into the
broth as it is compatible.
- In a wok or spacious sauté pan, heat 2 T Oil until
it begins to shimmer (390°F). Stir in 1/2 the Pork and
fry stirring over hot flame for about 4 minutes. You will see just
a little browning. Remove with a spider or slotted spoon and drain.
Repeat with the other half of the Pork.
- Pour out the Oil, there will be more than you started with. You
can use it to fry eggs or something.
- Return all Pork to the pan along with Potatoes. Fry
stirring over high heat for about 2 minutes.
- Stir in Broth. Bring to a simmer and simmer covered for
about 40 minutes.
- Strain out solids. Return some broth to the Pork and Potatoes
as sauce. Save the rest for future red cooked dishes.
- Serve hot with plenty of steamed long grain rice.