Cola Braised Pork Belly
Ingredients
- pork belly
- ginger
- cooking wine
- cola
- dark soy sauce
- light soy sauce
- oyster sauce
- salt, MSG, chicken bouillon
Instructions
- Place pork belly (or pork shoulder) in cold water with cooking wine and ginger slices. Bring to a boil to blanch, then remove and drain.
- (You can slice before pan-frying.) Pan-fry the pork belly – if it is fatty enough, no extra oil is needed. If leaner, add a little oil for frying.
- Pan-fry over medium-high or medium heat until the surface is golden brown.
- Pour cola into the pan, add dark soy sauce, light soy sauce, oyster sauce, chicken bouillon, MSG, and salt to taste. Cover and simmer over medium-low heat for 20-30 minutes. (If you prefer it less sweet, use less cola and add some water; adjust cooking time accordingly to prevent burning.)
- Uncover and turn up the heat to reduce the sauce until thick and glossy (stir frequently to prevent burning).
- Slice and arrange on a plate. (Slicing at this stage is just for presentation.)
- Spoon the remaining sauce from the pan over the sliced pork.
