Braised pork belly over rice or bun – a classic Chinese dish where pork is slowly cooked until tender and flavorful. And now you can make it at home.
There were a lot of firsts for me this year…First time cage diving with sharks, first time visiting Seoul, first time on TV, and first time doing 10k run! The running was probably the biggest accomplishment in my book. It may sound like a small accomplishment to some of you but it is actually a huge thing for me. I’ve done many 5K runs over the past couple years so it was time to challenge myself. I was super nervous as the day got closer, but I am so glad I said yes and made a firm decision to just go for it!
Another first this year was visiting Vegas two weeks ago to watch a boxing match between Pacquiao and Vargas. The hubs managed to convince me to go there and it was our first time watching a boxing match live, so I was so excited to see how it would be. I was so nerve wrecked the entire time! I must say that it was quite the event, not just because of the experience, but because it was an awesome match.
Today I’m sharing another first- my first time using this Hamilton Beach sous vide slow cooker. It’s November though I was in LA last weekend and the weather was 85F. No complain since it was perfect for running. And it’s never too late for a slow cooking dish. With holidays just around the corner, I’ve been busy planning what to cook and making shopping list so this Shanghai Braised Pork is my go-to dinner.
Since I really want you to try this recipe, let’s do a giveaway! You can win this Hamilton Beach sous vide slow cooker + make this Shanghai Braised Pork. Check out the recipe here:
- 2 tbs vegetable oil
- 2 cups chopped gren onions
- 2-inch ginger
- 2 bay leaves
- 2 star anise
- 1.5lb pork belly
- 11/2 tbs minced garlic
- 2 tbs shaoshing wine
- 1 tbs dark soy sauce
- 2 tbs light soy sauce
- ½ cup rock sugar
- 2 cups water
- 2 tbs Balsamic vinegar
- In a slow cooker, add green onion, ginger, bay leaves, and star anise. Cook for 15 minutes.
- Add the rest of the ingredients, except balsamic vinegar, and toss to coat. Cover and cook until the meat is tender, on high for 3-4 hours.
- Add balsamic vinegar and adjust the seasoning.