These airy pancakes with cinnamon are excellent. They remind me of the pancakes my father used to prepare when my sisters and I were young. My daughter’s weekend favorite right now is this rendition.
| Prep Time: | 20 mins |
| Cook Time: | 7 hrs 17 mins |
| Total Time: | 7 hrs 37 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds pork belly, cut into bite-size pieces
- ¼ cup vegetable oil
- 3 tablespoons brown sugar
- ¼ cup dark soy sauce
- ¼ cup Shaoxing rice wine
- ¼ cup light soy sauce
- 4 scallions, halved
- 4 slices fresh ginger
- 4 star anise pods
- water to cover
- ½ (8 ounce) package vegetarian chicken substitute, diced (Optional)
- 6 hard-boiled eggs, peeled (Optional)
Instructions
- Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.
- Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.
- Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.
- Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.
- Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.
- Use crystal sugar instead of brown sugar if you have it.
- Substitute dry sherry for the rice wine if desired. Substitute chicken stock for the water if desired.
- Substitute tofu puffs or tofu knots for the vegetarian chicken if preferred.
Nutrition Facts
| Calories | 680 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 380 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 13 g |
| Sodium | 3036 mg |
| Sugars | 11 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
We tried it. The pork belly didn’t absorb any flavor. I ended up draining the juice into a pan and reducing it. Then I tossed the meat so there was at least a little flavor there. We won’t make it again.
We tried it. The pork belly didn’t absorb any flavor. I ended up draining the juice into a pan and reducing it. Then I tossed the meat so there was at least a little flavor there. We won’t make it again.
Absolutely delicious. Used half plum vinegar and added some spicy barbecue sauce, cayenne, paprika, and a while onion.