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Braised Abalone And Pork Belly in Brown Sauce

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Ingredients

Adjust Servings:
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

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Braised Abalone And Pork Belly in Brown Sauce

Features:
  • Simmering
Cuisine:

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

Directions

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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.

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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