Emperor’s Pork Belly

This is a classic dish at many Chinese restaurants. It it sweet and savory and needs time to marinate, slow cook, and finish with a quick stir fry to crisp. You finish it with green onions and some sesame seeds. Serve it over some rice, and all you need is a fortune cookie. I hope you like it.

2 pounds pork belly (from Happy Family Ranch) cut in 1 1/2 inch cubes
1 tablespoon teriyaki
3/4 cup white wine
1/2 tablespoon brown sugar
2 teaspoons Chinese 5 spice
1 bunch green onion, chopped
2 teaspoons garlic powder
1/2 teaspoon crushed red pepper
2 cups rice

A small grated carrot and green onion to garnish

Mix teriyaki, five spice, red pepper, garlic, green onion, and brown sugar in a zip top bag.

Add pork belly and refrigerate for 3 hours.

In a 2 quart sauce pan on medium, add contents of the bag; bring to a simmer then reduce to medium low and cook until tender (about 2 hours) covered.

Remove from pan and reserve any liquid.

Cook rice per package direction.

Heat skillet to medium high and add peanut oil or corn oil.

Add pork belly to pan and brown quickly, moving frequently.

Add reserved liquid and stir to coat.

Place rice in bowl; top with pork belly; add green onions and carrots.

Serve.

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