Dried Tangerine Peel Braised Pork

Adding dried tangerine peel to braised pork brings a fresh citrus aroma and helps keep the dish tasting clean.

Home-Style Method

1. Cut pork belly into cubes. Blanch in boiling water, then rinse. Soak dried tangerine peel in hot water. Smash ginger and cut scallion into sections.
2. Heat oil, stir-fry ginger and scallion, then add cooking wine, rock sugar, dark soy sauce, salt, pork, and dried tangerine peel.
3. Add water and simmer on low heat for about 30 minutes, remove aromatics, and reduce the sauce to finish.

Flavor Notes

The peel adds a citrus note and mild sweetness. It typically does not make the dish bitter; adjust the amount if you prefer a lighter aroma.

Tip

The age and quantity of peel affect the aroma strength. Start with a small amount and adjust to taste.