Cantonese Style Braised Pork Belly with Arrowhead Root

Method8 steps · about 1 hr 35 min

1. 1

   Step 1: Cut the pork belly (2 lb) into large chunks, about ¾ inch by 1½ inches. Bring enough water to cover it in a large pot to a simmer and blanch the pork just until the outside turns opaque. Drain, rinse and set the pork aside for the braise; discard the blanching water.

   Uses 2 lb pork belly · Water, enough to blanch and rinse the pork

   
2. 2

   Step 2: For the arrowhead-root (10) route, trim the tops and bottoms from the 10 roots and peel them. Immediately place each peeled root in a bowl of cold water to prevent oxidation. Keep them there until ready to cook. If substituting potatoes, skip this arrowhead preparation; the potatoes are cut and added later.

   Uses 10 arrowhead roots · Cold water, enough to hold the peeled arrowhead roots

   
3. 3

   Step 3: If using arrowhead roots, drain them and cut each in half. Heat the 2 tbsp oil in a wok over low heat and slowly melt the 20 g rock sugar. Add the 2 pieces red fermented bean curd and 1 tbsp liquid from its jar. Stir in the hot wok for 1 minute.

   Stir the bean curd base · 1 minUses Peeled roots from the cold-water bowl, if using arrowhead roots · 2 tbsp oil · 20 g rock sugar · 2 pieces red fermented bean curd · 1 tbsp liquid from the red fermented bean curd jar

   
4. 4

   Step 4: Add the blanched pork belly to the bean curd base. For the arrowhead route, add the drained, halved arrowhead roots now. If using potatoes, leave them out at this stage.

   Uses The drained, rinsed blanched pork belly · Oil, melted rock sugar, red bean curd and its jar liquid from the wok · All drained, halved arrowhead roots, only for the arrowhead route

   
5. 5

   Step 5: Turn the heat to medium and mix the pork and bean curd base well. Add the ¼ cup Shaoxing wine, 1½ tsp dark soy sauce and 2 cups of the braising water. Stir, cover the wok and bring to a gentle simmer over medium-low heat.

   Uses The pork, bean curd base and arrowhead roots if selected · ¼ cup Shaoxing wine · 1½ tsp dark soy sauce · 2 cups of the braising-water allowance

6. 6

   Step 6: Continue simmering, checking and stirring every 5–10 minutes. As the liquid evaporates, add braising water 1 cup at a time only as needed, then replace the lid. For the potato alternative, cut the 2–3 large potatoes into 1½-inch chunks and add them after the pork has simmered for about 45 minutes. Continue until the pork is fork-tender and the arrowhead roots or potatoes are cooked through and tender. The author’s guide is about 1 hour 15 minutes of simmering and about 5 cups water in total; use tenderness and evaporation to judge readiness.

   Check the braise · 5 minUses The simmering pork braise and its selected vegetable route · Braising water added 1 cup at a time, only as needed · 2–3 large potatoes, only if using the potato alternative

7. 7

   Step 7: Once the pork and chosen roots or potatoes are tender, check the sauce. If there is still a lot of liquid, uncover the wok and raise the heat to medium-high. Stir constantly until the sauce is gravy-like and coats the pork; otherwise, finish the braise with the sauce as it is.

   Uses The tender pork and selected roots or potatoes in braising sauce

8. 8

   Step 8: Serve the braised pork and arrowhead roots or potatoes with the thickened sauce.

   Uses The finished pork, selected vegetables and thickened sauce