# Hui-Style Braised Pork Belly Recipe

Hui-style braised pork belly is a dish made with pork belly and other ingredients.

Estimated Cooking Difficulty: ★★★★

## Essential Ingredients and Tools

* Pork belly
* White sugar
* Cooking oil
* Light soy sauce
* Oyster sauce
* Dark soy sauce
* Ginger slices
* Garlic cloves
* Cooking wine
* Green onion
* Five-spice powder
* Salt

## Measurements

Per serving:

* Pork belly 300 g
* White sugar 100 g
* Cooking oil 200 g
* Light soy sauce 10 ml
* Oyster sauce 5 ml
* Dark soy sauce 5 ml
* Ginger slices 2 pieces
* Garlic cloves 3 cloves
* Cooking wine 100 ml
* Green onion 1 stalk
* Five-spice powder 10 g
* Salt 10 g

## Instructions

* Cut the pork belly into chunks, each about 2-3 cm in size.
* Add 150 ml of cooking oil to a pan, add the pork belly, and pan-fry for 2 minutes. Then add salt, stir-fry the pork belly for another 2 minutes, and remove from the pan.
* Add 50 ml of cooking oil to the pan, add the white sugar, and stir-fry until it turns coffee-colored.
* Add the pork belly back in, stir-fry for 30 seconds, then add ginger slices and garlic cloves, and stir-fry for another 30 seconds.
* Add cooking wine, five-spice powder, and green onion. Add water to cover the pork belly, cover the pot, and simmer for 10 minutes.
* Add light soy sauce, dark soy sauce, and oyster sauce, and simmer on medium heat for 20 minutes.
* Uncover, increase heat to high to reduce the sauce, and serve.

![Example Finished Dish](./1.jpeg)
![Example Finished Dish](./2.jpeg)

## Additional Notes

* The green onion should be used whole; do not chop it.
* The purpose of adding salt in step 2 is to lock in the pork belly's fat.
* During the preparation process, some pork belly was parboiled and then processed along with the unparboiled portion. It was found that the unparboiled pork belly had a firmer, bouncier texture.

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.