Chinese Five Spice Braised Pork Belly With Lotus Root And Steamed Yucca

1. 1

   Take a large pot and fill it a quarter of the way up with water. Take your pork belly and place it in a heatproof bowl. Add 1/4 cup of ShaoHsing Cooking Wine and one cinnamon stick and place it on a steamer rack inside the large pot. Cover pot and allow pork to steam for 10-15 minutes or until the meat feels firm to the touch.

2. 2

   In a large heavy bottomed pot, heat the oil at medium high heat. When almost smoking, add the spices along with the ginger, garlic and shallots. Once the spices are aromatic, add the pork belly along with the cooking wine and remaining liquids to the pot. Stir to mix well and add the rock sugar. Once sugar is dissolved, reduce mixture to low heat and braise for 2 hours. If the liquid becomes too low, simply add more water and adjust the sweetness and salty level to your tastes.

3. 3

   Peel the lotus root and cut into thin slices. Place in the braising liquid and cook until slightly tender, about 20 minutes. It will have a nice starchy and crunchy texture to it. Meanwhile, take the yucca and place it in a heat proof bowl. Allow to steam until cooked through, about 30 minutes. Once done, peel off the skin and mash the yucca to a paste. Add a little bit of salt and sesame oil, set aside until ready to serve.

No additional tips available.