Chinatown's Simmered Pork Belly Shanghai-style
Shanghai food is known for their slightly sweet seasoning. It doesn't have the softness of pork kakuni but this has a deeper flavor, which I like.
From Step 3 to the end, heat on high. Make sure you prepare the katakuriko potato starch flour dissolved in water before you start so you don't forget. Recipe by Kajinnodanna
Chinatown's Simmered Pork Belly Shanghai-style
Shanghai food is known for their slightly sweet seasoning. It doesn't have the softness of pork kakuni but this has a deeper flavor, which I like.
From Step 3 to the end, heat on high. Make sure you prepare the katakuriko potato starch flour dissolved in water before you start so you don't forget. Recipe by Kajinnodanna
Cooking Instructions
- 1
Cut the pork belly into easy to eat blocks. *If you don't have any, thinly sliced pork is fine.
- 2
Put in a shallow container with the ingredients marked ★ and marinate for 15 minutes. *You can add Szechuan pepper and a dash of star anise if you like.
- 3
Add a lot of vegetable oil to a wok, add meat from Step 2, and stir fry.
- 4
Once the meat is cooked through, add the remaining sauce from Step 2 and bring to a boil.
- 5
After adding the scallions, add katakuriko dissolved in water to thicken.
- 6
Finally add a bit of sesame oil, quickly mix, and it's finished.
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