Smashed Ginger & Black Beer Braised Pork Belly
Get ready to cook
1. Cut pork belly into ¾ inch thick pieces; set aside. Wash ginger and cut into chunks. Using the flat side of a cleaver, press down to smash the ginger.
2. Heat some oil in a lidded pot to medium heat. Add ginger and stir fry for 2-3mins to infuse oil. Raise heat and add pork belly. Stir fry for 2-3mins to brown.
3. Add Shandong Sweet Paste; lower heat and stir fry for 2-3mins. Add black beer, water and orange juice; mix well. Bring to boil then simmer for 45mins-1hr, stirring occasionally, until pork is tender and sauce is reduced.
400g Shandong Sweet Paste
1.5kg pork belly
660ml black beer or stout (2 bottles)
300ml orange juice
Photo Credit: Lou Stejskal - creative commons
About this dish
Shandong Sweet Paste
Serving: Serve with white rice and Tiger Salad.