Q: Can I use regular soy sauce instead of light soy sauce in this recipe?
A: Yes, you can use regular soy sauce, but it will result in a slightly darker and saltier flavor.
Q: Is it necessary to use wild softshell turtle, or can I use a farmed one?
A: You can use a farmed softshell turtle, but the taste and texture may vary compared to wild ones.
Q: What can I use as a substitute for rock sugar?
A: You can substitute rock sugar with granulated sugar, but the sweetness level and the subtle flavor difference should be adjusted to taste.
Red-Braised Softshell Turtle with Pork Belly
Notes
Ingredients:
- 1 wild softshell turtle
- 1 lb pork belly
- Several cloves of garlic
- A few green onions
- A small piece of ginger
- 1 tablespoon cooking wine
- A few star anise and dry chili peppers
- 2 small pieces of rock sugar
- Light soy sauce, to taste
- Dark soy sauce, to taste
- Reduced salt oyster sauce (brand: Tai Tai Le)
- Abalone flavored chicken bouillon (brand: Tai Tai Le)
- Prepare all the ingredients.
- Cut the pork belly into chunks and fry in a pan to render the fat. Add ginger slices and 2 star anises.
- Add rock sugar, light soy sauce, dark soy sauce, and enough water to cover the ingredients. Boil on high heat for a while.
- In another pan, heat a small amount of oil and fry dry chili peppers, ginger slices, and garlic until fragrant. Then, add the softshell turtle and fry until it changes color.
- Add the fried softshell turtle to the pork belly, throw in some green onion sections, and stir-fry over high heat.
- Add reduced salt oyster sauce and stew for about 15 minutes.
- Add abalone flavored chicken bouillon.
- Reduce the sauce over high heat until thickened.
- Showcase the finished dish.
- The dish is rich in collagen, with tender and flavor-infused meat.
- High in protein and collagen
- Contains fat from pork belly
- Rich in flavors and spices
