Non-Greasy Braised Pork Belly in Rice Cooker
The UK is getting colder, and cold weather is all about eating meat! The pork belly from M&S is not too fatty, and the method of pan-frying followed by simmering avoids the greasy taste of fatty meat. It's not traditional, but it's great for those who don’t like fatty meat but still want to enjoy braised pork belly.
Ingredients
Steps
Cut the pork belly into chunks and slice the ginger.
Add water, cooking wine, and ginger slices to a small pot, bring to a cold start and blanch the pork belly. (This step is optional and can be skipped to the next step.)
Prepare cinnamon sticks, star anise, bay leaves, chili peppers, and ginger. If you don’t like spicy food, you can omit the chili peppers.
Set the rice cooker to 'Cook', and once heated, add the pork belly directly without any oil.
Render out the fat.
Remove the rendered pork belly pieces.
Add an appropriate amount of rock sugar. Use the rendered oil to caramelize the sugar. If using granulated sugar, this step can be skipped.
Boil the eggs, peel them, and fry briefly in oil. This step is optional if you don’t want eggs.
Add the spices and stir-fry.
Add the pork belly back in, deglazing with cooking wine, and then add dark and light soy sauce.
Pour in enough water to just cover the meat. If it's insufficiently salty, add salt to taste.
Enjoy!
The fatty portions are not greasy at all. The sauce pairs perfectly with rice—enough for a full bowl!