KING'S STEW
by honeyntoast
Although the spring onions might give Noct pause, this decadent Asian dish is truly fit for royalty.
Active cooking time: 45 mins. Total cooking time: 2.5 hours. Serves 6-8
Ingredients
28 oz pork belly (800g)
1 cup light soy sauce (240mL)
½ cup Chinese rock sugar/crystal sugar, broken into small pieces (120mL)
2 pieces Chinese rock sugar, .4 inch (1cm) cube each
⅔ cup hot water (160mL)
4 bunches spring onions
4 cloves of garlic (do not peel) 1 cup cooking wine (240mL)
1 tbsp peanut butter (15mL)
Rinse pork belly. Season pork belly with ⅔ cup (160mL) light soy sauce. Let it rest for 20mins.
Add ½ cup Chinese rock sugar to a pot, and melt it with low heat. Once it melts completely and turns brown, add hot water. Put the syrup aside for later usage. (Be careful with the hot syrup!)
Put pork belly in a hot skillet (skin down first). Fry both sides to golden brown. Rinse the pork belly with cold water. Cut it into several ¾ inch (2cm) cubes.
Add spring onions into a large skillet. Put the pork belly on top of the spring onions and add garlic. Pour in cooking wine, ⅓ cup light soy sauce, 2 pieces rock sugar, peanut butter, and the syrup made in step 2. Cook on medium-high heat for 5 mins.
Pour the pork with the sauce into an ovenproof bowl. Cover with aluminum foil. Steam for 2 hours. Add water occasionally to the outer part of the steamer. Ready to serve!
Tip: Do not add water to the pork belly and sauce. If it is too salty, add more wine or sugar instead.
Creator: honeyntoast (IG) | honeybtoast (Tumblr) | tsubasa_aly (Twitter)
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