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Braised Dried Cuttlefish with Pork Belly
Dried cuttlefish isn’t just great for making delicious soups! It also pairs wonderfully with meat in braised dishes, offering a chewy texture combined with rich meat flavors — paired with a bowl of steaming white rice, it’s simply amazing. A delicious Braised Dried Cuttlefish with Pork Belly recipe.
- Prep
- 1h 48m
- Cook
- 3h
- Total
- 4h 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Braised Dried Cuttlefish with Pork Belly
| Ingredient | Amount |
|---|---|
| dried cuttlefish | 1 (350g) |
| pork belly | 500g |
| garlic cloves | 6 as needed |
| scallions | a small handful |
| dried chili peppers | 2 as needed |
| beer | 1 can |
| soy sauce | to taste |
| dark soy sauce | to taste |
| oyster sauce | to taste |
| rock sugar | a small amount |
- dried cuttlefish1 (350g)
- pork belly500g
- garlic cloves6 as needed
- scallionsa small handful
- dried chili peppers2 as needed
- beer1 can
- soy sauceto taste
- dark soy sauceto taste
- oyster sauceto taste
- rock sugara small amount
Cooking StepsHow to cook Braised Dried Cuttlefish with Pork Belly step by step
-
Step 1Soak the dried cuttlefish in advance until softened (at least 3 hours), then cut into pieces and set aside. Wash and cut the pork belly into pieces. Pan-fry the pork belly to render out excess fat, leaving a little oil in the pot. Add garlic and fry until slightly wrinkled, then add ginger slices, chili peppers, and the dried cuttlefish. Stir-fry until fragrant.
-
Step 2Add the pan-fried pork belly back to the pot. Add soy sauce, dark soy sauce, oyster sauce, and rock sugar. Toss everything until evenly coated. (Adjust seasonings to your taste — my ratio of soy sauce, oyster sauce, and dark soy sauce is roughly 1:1:0.5, with 3 small pieces of rock sugar.)
-
Step 3Pour in the beer and bring to a boil, then reduce to low heat and braise for about 30 minutes until the sauce slightly reduces. (Use all beer here — enough to nearly cover the ingredients. You can also use half beer and half water, or all water with a splash of rice wine for aroma and to neutralize any fishiness.)
-
Step 4Taste and adjust seasoning — if it is too bland, add a little more soy sauce or salt. Once seasoned to your liking, turn up the heat to reduce the sauce. Do not let it dry out completely — leaving a little sauce makes it even better over rice.
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Step 5 -
Step 6
Braised Dried Cuttlefish with Pork Belly
Dried cuttlefish isn’t just great for making delicious soups! It also pairs wonderfully with meat in braised dishes, offering a chewy texture combined with rich meat flavors — paired with a bowl of steaming white rice, it’s simply amazing. A delicious Braised Dried Cuttlefish with Pork Belly recipe.
Ingredients
- 1 (350g) dried cuttlefish
- 500g pork belly
- 6 as needed garlic cloves
- a small handful scallions
- 2 as needed dried chili peppers
- 1 can beer
- to taste soy sauce
- to taste dark soy sauce
- to taste oyster sauce
- a small amount rock sugar
Instructions
-
Soak the dried cuttlefish in advance until softened (at least 3 hours), then cut into pieces and set aside. Wash and cut the pork belly into pieces. Pan-fry the pork belly to render out excess fat, leaving a little oil in the pot. Add garlic and fry until slightly wrinkled, then add ginger slices, chili peppers, and the dried cuttlefish. Stir-fry until fragrant.
-
Add the pan-fried pork belly back to the pot. Add soy sauce, dark soy sauce, oyster sauce, and rock sugar. Toss everything until evenly coated. (Adjust seasonings to your taste — my ratio of soy sauce, oyster sauce, and dark soy sauce is roughly 1:1:0.5, with 3 small pieces of rock sugar.)
-
Pour in the beer and bring to a boil, then reduce to low heat and braise for about 30 minutes until the sauce slightly reduces. (Use all beer here — enough to nearly cover the ingredients. You can also use half beer and half water, or all water with a splash of rice wine for aroma and to neutralize any fishiness.)
-
Taste and adjust seasoning — if it is too bland, add a little more soy sauce or salt. Once seasoned to your liking, turn up the heat to reduce the sauce. Do not let it dry out completely — leaving a little sauce makes it even better over rice.
