dinner · dairy-free
Taiwanese three-sugar braised pork belly with cuttlefish
Cubes of pork belly flash-fried, then slowly braised in a dark caramel of palm, rock and black sugar with soy and rice wine until glossy like candied bacon, with tender cuttlefish added at the end.
- Time
- 120min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and molluscs.
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Equipment
You'll need: Deep pot for frying, Wok.
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Method
-
1
Pat the pork dry and fry in hot oil for 2-3 minutes until golden so it holds its shape. Drain.
-
2
In a wok over the lowest heat, melt the palm and rock sugar, then add the black sugar. Watch closely: as soon as it darkens, within seconds, pour in the water to stop it burning.
-
3
Add the soy sauces, rice wine, ginger, garlic, scallions and star anise and reduce by about a third.
-
4
Add the pork, cover and simmer gently for about 1 hour, until tender and the sauce is sticky. Uncover to reduce if needed.
-
5
Add the cuttlefish and cook 3-4 minutes until just tender. Serve with rice.
