{"id":8799,"date":"2015-08-13T22:55:05","date_gmt":"2015-08-13T14:55:05","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=8799"},"modified":"2015-08-14T22:48:37","modified_gmt":"2015-08-14T14:48:37","slug":"shanghai-style-braised-pork-belly","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=8799","title":{"rendered":"Shanghai Style Braised Pork Belly"},"content":{"rendered":"<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8802\" alt=\"Shanghai Braised Pork Belly\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Shanghai-Braised-Pork-Belly.jpg\" width=\"650\" height=\"498\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-8800\" alt=\"Shanghai Braised Pork Belly 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Shanghai-Braised-Pork-Belly-2.jpg\" width=\"650\" height=\"592\" \/><\/strong><\/em><\/p>\n<p style=\"text-align: justify;\">Teochews love their meat and eggs braised to a dark brown colour. The taste of braised meat is usually savoury, with a tinge of sesame and ginger fragrance. On the other hand, the Shanghainese style of braised meat &#8211; sour, sweet and savoury all at once &#8211; isn&#8217;t at all familiar to my Teochew roots, but sounds easy enough to try out at home. It&#8217;s always good to have something different to tempt the tastebuds once in a while!<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\"><em><strong>Ingredients<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Pork belly: 750g, cubed<\/li>\n<li style=\"text-align: justify;\">Black vinegar: 3 tbsp<\/li>\n<li style=\"text-align: justify;\">Shao xing wine: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Dark soy sauce: 6 tbsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 5 tbsp<\/li>\n<li style=\"text-align: justify;\">Garlic: 2 cloves, halved<\/li>\n<li style=\"text-align: justify;\">Ginger: 6cm, thickly sliced<\/li>\n<li style=\"text-align: justify;\">Water: 600ml<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Scald pork bellies in boiling water quickly. Drain and place inside slow cooker.<\/li>\n<li style=\"text-align: justify;\">Add black vinegar, shao xing wine, dark soy sauce, sugar, garlic, ginger and water into slow cooker.<\/li>\n<li style=\"text-align: justify;\">Let water cook to a boil. Then leave to simmer for 6 hours till pork bellies are soft and tender.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Shanghai-Braised-Pork-Belly-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-8801\" alt=\"Shanghai Braised Pork Belly 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2015\/07\/Shanghai-Braised-Pork-Belly-3.jpg\" width=\"650\" height=\"529\" \/><\/a><\/p>\n<p><em><strong>Tricks<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Add boiled eggs to the gravy after the water comes to a boil in step 3 for a more substantial meat dish.<\/li>\n<li style=\"text-align: justify;\">Serve this dish on a steamed bun with some &#8216;<strong><a title=\"Korean Style Spring Onion Salad\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=8792\" target=\"_blank\">Korean Style Spring Onion Salad<\/a><\/strong>&#8216; for a great treat!<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><em><strong>Serving<\/strong><\/em>:<br \/>\n4 persons as side dish<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=8799\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Teochews love their meat and eggs braised to a dark brown colour. The taste of braised meat is usually savoury, with a tinge of sesame and ginger fragrance. On the other hand, the Shanghainese style of braised meat &#8211; sour, &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=8799\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[132,93],"tags":[236,159,481,480],"class_list":["post-8799","post","type-post","status-publish","format-standard","hentry","category-chinese","category-pork","tag-braised","tag-pork-belly","tag-shanghai","tag-slow-cooker"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8799"}],"version-history":[{"count":7,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8799\/revisions"}],"predecessor-version":[{"id":8899,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/8799\/revisions\/8899"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}