Braised Pork in 5-spice Powder and Mantau

I served my Chinese steamed buns/Mantau 饅頭 with braised pork. This is a recipe shared by Josh (Gan55) in 2005. You can read more from my other link here.

Still in the pot waiting for dinner time to arrive. Imagine my mantau soaking up this deliciously thick gravy.

I will share his recipe here with you.



Ingredients:

• Pork belly (I just used any part of pork that has some fat in it)
• 6 Tbsp. oil ( I used 3-4 Tbsp.)
• 3 Tbsp. brown sugar
• Few slices of ginger
• Dark soy sauce to cover 1/5 of the pork belly
• 3 tsp. 5-spice powder
• Water to cover the pork

The uncut pieces of pork waiting to be eaten. The fat is totally melt in the mouth and sinful. I guess once in a while is okay to indulge. Some pieces have more meat than fat.

Method:

1. Heat up a pot/pan with the oil in medium heat. Add in brown sugar and stir until sugar caramelized, careful not to burn it. Add in sliced gingers and stir-fry for a little while. Then, add in the pork and seal both sides of the pork.

2. Add in dark soy sauce until it covered 1/5 of the pork pieces. Then, add water to cover the pork. Braise in low heat for an hour. Add in the 5-spice powder and braise for another hour. Check for tenderness, if not braise for another hour.

3. Take out the pork belly/ pork pieces and reduce the sauce by simmering it. Slice the pork belly into pieces and add the reduce thicken sauce on top to serve.