How to Make Delicious Sauce-Flavored Braised Lamb Belly: A Step-by-Step Guide

Q: Can I use a different cut of lamb for this recipe?
A: Yes, while lamb belly is recommended for its tenderness and flavor, you can use other cuts. Adjust cooking times accordingly.

Q: Is it necessary to use a pressure cooker?
A: A pressure cooker reduces cooking time and ensures the lamb is tender. However, you can use a regular pot, but increase the cooking time to ensure the lamb is tender.

Q: Can I omit the lamb stew seasoning packet?
A: The seasoning packet adds specific flavors, but you can substitute with your own blend of herbs and spices.

Q: What can I use instead of Chu Hou and Nan Ru sauces?
A: If these are not available, try using hoisin sauce or a combination of oyster sauce and fermented bean curd for a similar flavor profile.

Sauce-Flavored Braised Lamb Belly

Notes

Ingredients:

Lamb Belly: 700g
White Radish: 1
Lamb Stew Seasoning Packet: 1
Ginger: 1 piece
Oil: 1 tablespoon
Soy Sauce: 1 spoon
Chu Hou Paste: 1 spoon
Nan Ru (fermented bean curd) Sauce: 1 spoon
Chicken Powder: a pinch
Baijiu (Chinese white liquor): as needed
Cooking Wine: 1 spoon

Instructions:

Cut the lamb belly into pieces. Blanch in cold water with ginger and cooking wine, then remove and set aside.
Cut the white radish into chunks.
Dice the ginger.
Heat oil in a pan and fry the ginger until fragrant.
Add the lamb and stir-fry until the water evaporates.
Sprinkle with a suitable amount of Baijiu.
Add Nan Ru sauce and Chu Hou paste for seasoning.
Add enough boiling water.
Add the radish.
Stir well to infuse the flavors.
Transfer to a pressure cooker, add the lamb stew seasoning packet, and cook under high pressure for 15 minutes.
Add soy sauce.
After bringing to a boil on high heat, reduce to medium-low heat.
Once cooked, transfer the lamb back to the frying pan, reduce the sauce on high heat, and season with a pinch of chicken powder.
Serve the dish with its rich, sauce-flavored gravy and tender, melt-in-the-mouth texture.