• e0qdk@kbin.social
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      1 year ago

      Not OP, but I made a version of red-braised pork belly roughly following this recipe a while back with results I enjoyed. I had to make a few adaptations to the ingredients to substitute in things that were easier for me to get – e.g. sherry instead of shaoxing wine, and just used ~1/4 cup of my regular soy sauce since I couldn’t get both light and dark soy sauce – but it was still tasty.

  • Imgonnatrythis@sh.itjust.works
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    1 year ago

    Looks good. Pork belly is tricky imo. Can end up too fatty and be pretty gross or sublime if a good cut and cooked / seasoned just right. I never order it unless it’s at a really reputable place. Also your plate is tripping me out. My brain cannot tell if it’s convex or concave.

    • Archibald@lemmy.worldOP
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      1 year ago

      Ya I agree, I think mine got quite fatty haha but never the less very delicious. I had some really good pork belly from a restaurant in Chinatown when I was in bangkok for a bit and since then i was like I need to make this when I get home!!

      It’s a concave plate