Thermomix hong Pah

Pork Belly Shanghai Style The name transliterated from Chinese is 'Red Stew Meat'. I do hope to get it with a shade of red besides coming out tops in the taste department. I had done 2 rounds of cooking. The first 3 picture were from the 2nd session. 

 Ingredients 1) ⅓kg of pork belly 2) 2 tbsp oil 3) ½cm round piece of palm sugar 4) 3 tbsb Shaoxing wine 5) 1 tbsp soy sauce 6) ½ tbsp thick soy sauce 7) 2 cups water or more if needed Preparations: 1) Cut pork into 1½cm thick. Blanch it to clear impurities. Wash and put aside. 2) Put oil in pan/wok and once heat is medium add the palm sugar. Let it melt. 3) Add the pork and fired till its browned. 4) Add the wine, soy sauce and thick soy sauce and water 5) Lower heat to low and cook till tender. Stir occasionally. About 45mins - 1 hr. Tip: 1) Avoid oil as the fat from the pork will melt. 2) Make sure that there is sufficient water in the wok to simmer and get the pork braised to a tender state. Otherwise the pork will cook in oil and will be hardened as moisture is expelled from it. 3) The amount of sugar suggested with the dark soy sauce coupled with the usual sugar in soy sauce will make the dish sweet. You may want to cut down on the sugar, use a more salty soy sauce or add in some salt to taste Reference Recipe: https://thewoksoflife.com/shanghai-style-braised-pork-belly/