Braised Pork Belly over Clay Pot Rice

Chef John Zhang

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Recipe

PRE TIME: 4 hr

COOKING TIME: 0

TOTAL TIME: 4 hr

1 SERVING

Ingredients:

1 lb pork belly
1 tsp salt(Marinade)
1 tsp five-spice powder(Marinade)
1 tbsp soy sauce(Marinade)
8 counts quail eggs
2 pieces lotus leaves
1000 ml Water
1 tbsp Shaoxing wine
1 tbsp soy sauce
1 tsp salt
1.5 tbsp rock sugar
0.5 tbsp five-spice powder
2 pieces star anise
2 oz Thai jasmine rice
480 ml water
4 stalks Chinese broccoli
1 tbsp Chef Made Supreme Soy Sauce See "Chef John's Supreme Soy Sauce" Video

Directions:

Step 1

Torch the pork skin to remove the hair, then use a knife scrape the black spots.

Step 2

Rub salt on both sides, skin and meat, rub five-spice powder on the meat side. Then roll it up like a cylinder and tie with strings, set aside for 1-2 hours.

Step 3

Brush the pork roll outside with soy sauce. In a cooking pan, heat enough oil to 350℉ / 180℃, deep fry the pork roll until golden. Remove from oil. Set aside.

Step 4

Deep fry the quail eggs until golden. Remove from oil and drain.

Step 5

Return the wok to the stove, place a lotus leaf on the bottom, add pork roll and quail eggs, and water to cover about ⅔ of the pork roll. Then add Shaoxing wine, soy sauce, salt, rock sugar, five-spice powder, and star anise. Bring to boiling. Cover with a lotus leaf and lid, simmer for 2-3 hours.

Step 6