Braised Pork Belly with Abalone
Ingredients
- 10 fresh abalone
- 350 pork belly
- to taste rock sugar
- to taste scallions
- to taste ginger
- 2 star anise
- 2 light soy sauce
- 1 dark soy sauce
- to taste cooking wine
- a pinch white sesame seeds
Instructions
- Clean fresh abalone under running water. Use a stainless steel spoon to gently pry the abalone meat from the shell. Remove the internal organs, keeping only the abalone meat.
- Use a toothbrush to scrub the black edges of the abalone until clean.
- Score the surface of the abalone in a crosshatch pattern. This helps with flavor absorption and makes for a beautiful presentation.
- Wash the pork belly and cut into mahjong tile-sized cubes.
- Place the pork belly cubes in a pot. Add cold water to cover the meat. Bring to a boil over high heat, then cook for 1-2 minutes until scum rises to the surface. Remove the pork and rinse with hot water to wash away the scum. Drain slightly.
- Heat a clean, dry pot over medium-low heat. Add the pork belly and slowly render the fat until the cubes are lightly golden on the surface. Remove the pork to a plate, leaving the rendered lard in the pot.
- Slice the ginger, cut scallions into sections, and rinse the star anise. Add rock sugar to the pot with the rendered lard. Over low heat, melt the sugar until it turns caramel-colored (this is called "caramelizing sugar" – be careful not to burn it or it will taste bitter). Add the pork belly and toss over medium-low heat to coat evenly with the caramel.
- Add scallions, ginger, and star anise. Stir-fry briefly. Add 1 tbsp dark soy sauce (optional since we caramelized sugar, but adds rich color), 2 tbsp light soy sauce, and cooking wine to taste. Stir to combine. Add hot water to cover the meat. Bring to a boil, then reduce to low heat and simmer for 45 minutes to 1 hour. For a more tender texture, extend cooking time to your preference.
- Add the abalone during the last 10 minutes of cooking. Finish with high heat to reduce the sauce (if sauce has not thickened after 10 minutes, remove abalone first and continue reducing).
- Plate and garnish with white sesame seeds and chopped scallions.
- Serve and enjoy!
