Stewed pork horns
Pork belly is fatty, so parboiling it to remove excess fat will result in a lighter dish. You can also use pork shoulder instead
How to make it
1
Cut the pork belly into 5cm cubes and brown in a frying pan
2
Put water, green onion, ginger, and pork in a pot and boil over medium heat
3
Once boiling, reduce heat to low and simmer for 40 minutes, skimming off any scum
4
Discard the cooking water, add the seasonings and water, and return to the heat
5
Add the boiled eggs and simmer over low heat for 1 hour to allow the flavors to soak in
material
-
- Pork belly (chunk)
- 600g
-
- Boiled eggs
- 4 pieces
-
- Long onion
- 1 bottle
-
- ginger
- 1 piece
-
- soy sauce
- 100ml
-
- sugar
- 3 tablespoons
-
- Alcohol
- 100ml
-
- Mirin
- 50ml
-
- water
- 400ml
[PR]
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