Braised Abalone And Pork Belly in Brown Sauce

Features:

Cuisine:

China

This traditional Chinese pork belly recipe should result in seafood taste of juicy pork and tender abalone. We make the pork belly first in traditional ways. Adding abalone brings favor and juicy. When boiling until soup thickens, pork and abalone are coated with a thicken, clean, sweet sauce.

90 minutes
Serves 2
Easy

Ingredients

15 abalone
10g ginger
150g scallions
8 garlic clove
350g carrots
550g pork belly
4 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon rock sugar
cooking wine

Directions

Tips:

1. Add a little vinegar to make pork belly tender without changing the taste.

2. Make sure carrots are cooked thoroughly so that the carotene can dissolve into the soup.

3. Rock sugar makes soup brightener when soup thickens. If you add more soy sauce, add more rock sugar to enhance flavor and make it thickens without salty.

Steps

1 Done 5 minutes	Wash pork belly and blanch until cooked. Rinse and clean.
2 Done 5 minutes	Saute minced ginger and garlic until aromatic.
3 Done 5 minutes	Add pork belly to stir-fry for a while.
4 Done 5 minutes	Add carrots to stir-fry.
5 Done 5 minutes	Add water until covers all ingredients. Bring to a boil.
6 Done 5 minutes	Add the cooking wine, soy sauce, and vinegar.
7 Done 5 minutes	Add scallions strips and a little rock sugar.
8 Done 10 minutes	Bring to a boil over high heat. Then turn to low heat and simmer for 10 minutes.
9 Done 5 minutes	Add abalone.
10 Done 30 minutes	Sprinkle with the scallion leaves and simmer for 25-30 minutes over low heat.
11 Done 5 minutes	Remove the lids and continue to boil until soup is noticeably reduced and thickens.
12 Done 5 minutes	Remove to a plate. Serve.