Braised Pork Belly Slabs (Bazi Rou)

Braised Pork Belly Slabs (Bazi Rou)

Ingredients

• as shown pork belly
• 4 green peppers
• 4 hard-boiled eggs
• half bottle beer
• 3 light soy sauce
• 1 dark soy sauce
• 1 oyster sauce
• 1 sweet bean paste
• 2 star anise
• a small piece cinnamon
• 3 bay leaves
• to taste Sichuan peppercorns
• to taste dried chili peppers
• 3 ginger slices
• 1 clove garlic
• to taste leek head

Instructions

1. Prepare the ingredients as shown (cut the pork belly into thick slices).
2. Without adding oil, place the pork belly in a wok and fry until the excess fat is rendered out. Remove and set aside.
3. Leave a little of the rendered pork fat in the wok. Pan-fry the green peppers and eggs until the skins blister. Remove and set aside.
4. Add the bowl of aromatics and stir-fry until fragrant.
5. Add the pork belly slices, then 3 spoons light soy sauce, 1 spoon dark soy sauce, 1 spoon oyster sauce, and 1 spoon sweet bean paste. Stir-fry until evenly coated. (Spoons are standard Chinese soup spoons.)
6. Add the eggs, half a bottle of beer, and enough water to cover. Bring to a boil over high heat, then cover and reduce to low heat. Simmer for 50 minutes.
7. Add the green peppers and continue simmering for another 10 minutes.
8. Turn up the heat to reduce the sauce. Be sure to leave plenty of sauce!
9. The flavor is absolutely spot on — the meat is tender and jiggly!
10. Every bite is incredibly satisfying.
11. The sauce mixed with rice is out of this world — I could eat a whole bowl with just the sauce!