Corn Stewed Pork Belly

Name: Corn Stewed Pork Belly
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g corn; 350g Pork belly; 7g oil; 3g salt; 3g shallot; 5g ginger; 6g garlic; 5g Soy sauce; 6g Braised Sauce; 5g Vinegar; 9g ketchup

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

The glutinous corn I bought this time, I put a few pieces in the stew. I didn’t expect that the stewed corn was sweet and delicious, with a bit of meat flavor. The meat was stewed very soft and rotten, with fat and lean meat in some places. They are all separated, so it's so enjoyable to serve with rice!

Corn Stewed Pork Belly

1. Add two slices of ginger to the cold water, put the cut into pieces of pork belly, and cook until the water boils.

2. Put the removed pork belly in a pot and let it dry for a while.

3. Add the green onion, ginger and garlic after the oil.

4. Pour in light soy sauce, vinegar, and braised sauce to taste.

5. Pour the meat into a cast iron pot, add an appropriate amount of water, and add the corn.

6. After simmering for half an hour, add tomato sauce to improve the color, and continue to simmer for half an hour.

7. After adding salt, continue to simmer for 15 minutes.
Sprinkle coriander on top.

Tips:
Because the pork belly I bought was a bit fat, I didn't put the oil in it and let it stir for a while, so that the oil in the fat would be simmered out, and it wouldn't be greasy to eat.