Chinese New Year Pork Belly Recipes

Cantonese Style Braised Pork Belly with Arrowhead Root

WebFeb 10, 2015 · Let it melt slowly and then add the red fermented bean curd/liquid. Stir for a minute. Now add the blanched pork belly and …

Rating: 4.8/5(13)
1. Cut pork belly into large (0.75” x 1.5”) chunks. Bring a large pot of water to a simmer and blanch the meat just until it turns opaque. Drain, rinse, and set aside.
2. Peel the arrowhead roots. Just trim off the top and bottom, and peel the outer skin. Immediately drop each peeled root into a bowl of cold water to prevent oxidation. If using potatoes, you're going to want to cut them into 1 1/2-inch chunks, but don't cut them just yet (they take less time to cook than the arrowhead).
3. When you’re ready to cook, take the arrowhead roots out of the bowl of water and cut each in half. Heat the oil in a wok over low heat and add the rock sugar. Let it melt slowly and then add the fermented bean curd/liquid. Stir for a minute. Now add the blanched pork belly and arrowhead roots (if using potatoes, do not add them yet).
4. Turn the heat to medium and mix everything well. Add the shaoxing wine, dark soy sauce, and 2 cups of water. Stir everything together and cover the lid. Simmer over medium low heat.

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