Pork Belly Stew

1. 1

   In a non-stick skillet, heat grape seed oil over a little over medium.

2. 2

   When oil becomes hot, pan fry both sides of pork belly chunks until a little brown.

3. 3

   Transfer meat in a soup pot and add rest of all ingredients. Make sure rice wine covers 1 inch higher than meat. If not, add more michiu or some water.

4. 4

   Turn on heat over high and bring to boil.

5. 5

   Reduce heat to medium. Cover and simmer until meat becomes tender, about 50-60 minutes.

6. 6

   Serve hot with steamed rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.