Clay pot, dutch oven or stainless steel pot
3 pork scotch fillets
1 Tbs oil
1 Tbs garlic
3 stalks scallions, cut into 3-inch lengths
1-inch peeled ginger, cut into pieces
1-2 Tbs soy sauce
2 Tbs dark soy sauce
3 1/2 Tbs Shao Xing Wine
water, enough to cover the pork
2 1/2 Tbs brown sugar
extra sugar, as per taste
6 small potatoes cut into half, par boiled
3 medium size carrot cut into bite size, par boiled
1 bunch of brocollini, cut into bite
Bring a pot of water to boil. Add the pork fillets and boil for 2 – 5 minutes. Discard water, remove pork from pot, rinse and pat dry. Cut the meat into bite size.
Heat up a clay pot with oil, stir-fry the garlic for 2 minutes then add ginger and scallions until aromatic. Pour in a bit of water and continue boiling for 10 minutes.
Add pork pieces, light soy sauce, dark soy sauce and wine, adequate amount of water just to cover the pork fillets and boil in high heat. Mix in potatoes, carrot, brocollini, brown sugar, and cook for further 5 minutes.
Lower the heat to medium-low, at a gentle simmering level, cover the pot and braise pork fillets and vegetables for 45 minutes to 1 hours, or until fillets and vegetables is tender enough to your liking. Adjust seasoning, as per taste, eg. sugar.
Dish up and serve pork with sauce over steamed rice or buns.
After dishing out the cooked pork fillets and vegetables, bring the sauce to a second boil to thicken it, add sugar and other seasonings as desired. If using pork belly, cut into 2″ thick slices while sauce is boiling to thicken.
Food safety string is not required if you prefer to braise the whole pork belly instead of fillets. Hence, cook the skin side first of the pork belly on high heat. Then turn over to meat and add vegetables.
You can omit the vegetables just braising pork belly for 1 and 1/2 hour to 2 hours until belly is tender enough to your liking.