Seasonings
250 g skin-on pork belly, 200 g steamed rice, and appropriate amounts of carrot, cucumber strips, and dried red chili pepper segments.
Seasonings
Chopped scallions, scallion sections, and ginger slices, a small amount of each; 1 cinnamon stick; 1 star anise; 1 cardamom pod; 1 teaspoon each of rock sugar and MSG; 2 tablespoons each of cooking wine and soy sauce; 1 tablespoon of vegetable oil.
Preparation
1. Peel and wash the carrot, cut into small strips, blanch in boiling water, remove and rinse under cold water, then drain well.
2. Scrape the skin of the pork belly clean of any hairs, wash it, then cut into 3 cm (about 1 1/4 inch) cubes. Blanch the cubes in boiling water to remove any blood and impurities, then drain.
3. Place the meat in a bowl, rub evenly with a small amount of soy sauce, then deep-fry in hot oil until golden brown. Remove and drain the oil.
Steps
1. Place a pot over heat, add vegetable oil and heat until hot, then stir-fry scallion segments, ginger slices, and dried red chili peppers until fragrant. Add the pork belly pieces and stir well, then add cinnamon stick, star anise, cardamom, and enough water. Bring to a boil over high heat, then pour everything into an earthenware pot. Add cooking wine, soy sauce, rock sugar, and MSG, stirring to combine.
2. Place the clay pot over heat, cover and simmer over low heat for about 1 hour until the meat is tender and fully cooked, then remove the meat pieces and transfer them to a bowl.
3. Invert the rice onto a plate, arrange carrot and cucumber sticks around it for garnish, sprinkle with chopped scallions, and serve alongside the braised pot meat; when eating, pour the braised meat over the rice.