How to Make Suan Tiao Hui Guo Rou (Braised Chinese Broccoli with Pork Belly)

Suan Tiao Hui Guo Rou

Ingredients: Tender Chinese Broccoli (Suan Tiao), Pork Belly, Sichuan Chili Doubanjiang, Green Onion, Ginger, Garlic, Dried Red Chili, Star Anise (), Eight Whole Spices ().

Instructions:

1Wash and prepare all ingredients. Bring a pot of water to a boil with green onion, ginger, garlic, star anise (), and cooking wine. Cook the pork belly until 60% cooked – it should be able to be pierced with a fork;

2While the meat is cooking, slice the Jianggan red chili, green onion, ginger, and Chinese broccoli (Suan Tiao) into segments. Mince the garlic and chop the Sichuan Chili Doubanjiang into a paste; Retrieve the cooked meat and freeze it in the refrigerator for 2-3 minutes, then slice it into 3mm thick and 3cm wide pieces when it's not too hot;

3Transfer the sliced meat into the broth and blanch it briefly, then drain off excess water. Heat oil in a wok and arrange the meat slices evenly. Sauté them briefly to slightly brown and release oil;

4Add dried red chili, green onion, ginger, Chinese broccoli (Suan Tiao), minced garlic, and Sichuan Chili Doubanjiang. Cook over low heat until a red oil is formed. Increase the heat and add a little light soy sauce, sugar, chicken broth powder, and a little meat broth while constantly stirring until the Chinese broccoli (Suan Tiao) wilts and the pot is dry.

Source: Zhejiang Cuisine