Traditional Garlic Braised Pork Belly

Briefly inspect the pork belly to ensure there is no dirt or any unwanted matters on it. Set aside on a clean and dry bowl. Place carrots, garlic cloves, and broccoli in separate containers.

Use a deep pan, preferably depth of 6 or more inches deep. Heat pan and add oil. Vegetable or peanut oil work well; I used sunflower oil). Once oil is hot and starts to smoke, add the whole pork belly and sear on both sides over high heat, until golden and crisp. Remove pork from heat and set aside.

In the same pan, fry peeled garlic over low heat. When garlic just starts to brown, add rock sugar and caramelize the sugar. Once garlic turns golden, add soy sauce and about 500ml water. Return the pork belly to the pan, add remaining 500ml water, increase heat and bring to a boil. Once boiling, reduce heat to low, cover, and braise for 15 minutes.

After 15 minutes, flip the pork belly to cook evenly. Crush any softened garlic cloves. Cover again and braise for another 15 minutes.

Add carrots and continue braising for another 15 minutes. Check the pork for doneness. Remove carrots and aside. If pork is still too tough, add more water and braise for another 10 minutes or more. When done, remove pork belly and set aside.

Add ShaoXing wine to the pan and reduce the gravy until thick. Taste and adjust the flavor with soy sauce and rock honey sugar if needed. Transfer gravy to a bowl.

Blanch the broccoli or cauliflower with a pinch of salt. Set aside.

Use a clean plate and place the carrots on the plate. Arrange blanched broccoli or cauliflower along the side of the plate.

Cut the pork belly into 1/2-inch slices and carefully place on top of the carrots. Spoon gravy over the pork. Voila! A traditional garlic-braised pork belly. Simple and delicious!