Hello! Today I am going to make oil-free braised pork belly. This is a must-order dish for me. My grandpa used to make the best braised pork belly in the world. I have tried more than 10 times, and finally made this dish 95% like the one in my childhood memory. I was literally moved to tears when I finally tried this out. Try this dish. You will know what I mean! First the pork belly into cold water. Add 2 green onions, 3 slices of ginger, and 2 tbsp of cooking wine. Bring it to a boil, skim off the skum. Simmer over low heat for 20 minutes. There are 2 reasons to pre-boil the pork. First, boiled pork will be more easily to cut. Second, the pork belly will release some fat into water. Since we will dump the water later, we are going to consume less fat. Also, if you accidently bought a pork belly with lots of hair on it. You can pull them out more easily if they are cooked. 20 minutes later, get the pork belly out. Cut it into 3cm X 3cm cubes. Cool the pork down in a strainer basket. About 10 minutes later, the pork stopped releasing water. Dry the pork with a kitchen towel. This step can prevent the pork from splashing oil. Arrange the pork cubes evenly in a pot. Make sure you face the side of the cube down. If the skin side faces down, the pork might jump out of the pot. If the meat side faces down, the pork might be burnt, cuz there won’t be enough oil released. We don’t need to add any oil. Pan fry over medium low heat, the pork belly will release oil gradually. Flip to make sure that all 4 side faces get a chance to be fried. It’s totally fine to skip the skin side. Safety first. Once all the faces turn golden brown, add 3 tbsp of brown sugar. People usually fry cane sugar with cooking oil, then add the pork cubes to fry together. In this way, the pork will cover with a beautiful shining caramel coat. I chose to add brown sugar after frying the pork, so that we can use the oil released from the pork to fry the sugar. Fry until the brown sugar is caramelized. Rinse ½ cup of cooking wine around the edge of the pot. Evaporate the cooking wine a little bit with high heat. The wine vapor will take any raw meat smell away with it. Add 5 tbsp of soy sauce, 2 green onions, and 3 slices of ginger. We won’t need any other spices. The flavor of this dish will be perfect with these simple ingredients. Add hot water until the pork cubes are covered. Make sure you use hot water here. The pork cubes will shrink and turn hard if we use cold water here. Then put on a “drop lid” made by foil paper or parchment paper. Simply cut a small hole in the middle of a round paper. Of course my grandpa didn’t use this trick. He used this kind of coal stove. He used the lowest heat to simmer the pork for the whole afternoon. We don’t have this kind of stove anymore. Also, we don’t have the patience to prepare a dish for that long. A “drop lid” can help with shortening the cooking time and flavoring the pork. Then put the lid on, simmer over low heat for 1 hour. 1 hour later, get the ginger and green onions out. You can choose to thicken the sauce know. For me, fried tofu is a must-have for this dish. I put 200 grams of fried tofu. Then put the “drop lid” back on. Boil over medium-high heat without the lid for another 10 minutes. 10 minutes later, the fried tofu is very flavored and juicy. Get the fried tofu out. Rinse 2 tbsp of the sauce on the fried tofu. Then thicken the sauce with high heat for another 2-3 minutes, until there is basically no sauce left in the pot. All the pork cubes are covered with the shining caramel sauce. Perfect. Let’s welcome our lucky and professional food taster Mr. He. It’s a mental torture for me to edit this video in the middle of the night. How about like this video and subscribe me now, then go try this recipe? If you don’t like the taste, you can come back to unsubscribe. Great deal? See you in next video! Bye!