Ingredients Needed
- Pork Belly: 1 kg, cut into large chunks
- Soy Sauce: 1/2 cup
- Dark Soy Sauce: 2 tablespoons
- Shaoxing Wine: 1/4 cup (or dry sherry)
- Brown Sugar: 2 tablespoons
- Garlic: 4 cloves, smashed
- Ginger: 1 thumb-sized piece, sliced
- Star Anise: 2 pieces
- Cinnamon Stick: 1 piece
- Bay Leaves: 2 pieces
- Water or Chicken Stock: 2 cups
- Scallions: 2, cut into 2-inch pieces
- Vegetable Oil: 1 tablespoon
Preparation and Serving Instructions
Prepare the Pork Belly: Start by cutting the pork belly into large chunks. This helps to ensure even cooking and allows the flavors to penetrate the meat fully.
Brown the Pork Belly: Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the pork belly pieces, skin side down, and sear until golden brown and crisp, about 5 minutes on each side. Remove the pork and set aside.
Sauté Aromatics: In the same pot, add the garlic, ginger, star anise, and cinnamon stick. Sauté for 2 minutes until fragrant.
Deglaze the Pot: Pour in the Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom. This step adds depth of flavor to the dish.
Add Seasonings: Return the pork belly to the pot and add the soy sauce, dark soy sauce, brown sugar, bay leaves, and water or chicken stock. Stir to combine and bring the mixture to a boil.
Simmer the Pork: Once boiling, reduce the heat to low, cover the pot, and let the pork belly simmer for about 1.5 to 2 hours, or until the meat is tender and the sauce has thickened to a rich glaze. Stir occasionally to ensure even cooking.
Finish with Scallions: During the last 10 minutes of cooking, add the scallions to the pot. They will add a fresh, green flavor to balance the richness of the pork.
Serve: Transfer the braised pork belly to a serving dish, spooning the sauce over the top. It pairs wonderfully with steamed rice, vegetables, or steamed buns.
Tips
- Use Fresh Ingredients: Fresh garlic, ginger, and scallions enhance the flavor profile of the dish. Avoid using dried or pre-minced versions for the best taste.
- Adjust the Sweetness: If you prefer a sweeter braised pork belly, you can increase the amount of brown sugar or add honey.
- Keep an Eye on the Heat: Braising requires low, slow cooking. Make sure the liquid is just simmering gently to avoid overcooking or burning.
- Resting Time: Letting the pork belly rest in the sauce for a few hours after cooking (or even overnight in the fridge) allows the flavors to meld and intensify.
Variations
- Spicy Braised Pork Belly: Add a few dried red chilies or a tablespoon of chili paste to the braising liquid for a spicy kick.
- Five-Spice Flavor: Incorporate Chinese five-spice powder to add a warm, aromatic flavor that complements the pork belly beautifully.
- Coconut Braised Pork Belly: Substitute half of the water or chicken stock with coconut milk for a creamy, tropical twist.
Calories
A serving of braised pork belly (approximately 150 grams) contains around 400-500 calories. This varies depending on the cut of meat and the specific ingredients used. Pork belly is high in fat, so it’s a dish best enjoyed in moderation.
Conclusion
Braised pork belly is a delicious, versatile dish that showcases the best of slow-cooked meats. With its rich flavors and tender texture, it’s perfect for special occasions or a comforting meal at home. By following the steps and tips above, you can create a restaurant-quality dish that’s sure to impress your family and friends. Enjoy experimenting with different variations and make this classic recipe your own!
