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
About this dish
Shandong Sweet Paste
Serving: Serve with white rice and Tiger Salad.