Lamb Belly Stew

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 5 tablespoons grapeseed oil
• 2 lbs raw lamb belly, cut into chunks (about 1 in x 2 in)
• 6 cups chinese rice wine (cooking michiu)
• 1/2 cup aged soy sauce
• 2 tablespoons brown sugar
• 3 garlic cloves
• 2 teaspoons chinese five-spice powder
• 1 teaspoon anise extract
• 3 small red chili peppers (optional)

Recipe

• 1 in a non-stick skillet, heat grape seed oil over a little over medium.
• 2 when oil becomes hot, pan fry both sides of lamb belly chunks until a little brown.
• 3 transfer meat in a soup pot and add rest of all ingredients. make sure rice wine covers 1 inch higher than meat. if not, add more michiu or some water.
• 4 turn on heat over high and bring to boil.
• 5 reduce heat to medium. cover and simmer until meat becomes tender, about 50-60 minutes.
• 6 serve hot with steamed rice.