Braised pork belly

braised_pork_belly

Braised pork belly is a staple in Chinese cuisine and one of the most beloved dishes across the country. It’s a savory, succulent and tender dish that is perfect for any dinner meal or special occasion. It is also known as hong shao rou, which translates to “red cooking” because of the deep red-brown color of the braised meat.

The dish is centered on the beautifully caramelized and juicy pork belly that is cooked to perfection with a range of aromatic spices and savory sauces. The result is a melt-in-your-mouth succulent pork dish that is not only visually appealing, but a delightful gustatory experience.

While the dish may sound complex and intimidating to some, it is actually quite simple and straightforward to prepare. All you need are a few basic ingredients such as pork belly, soy sauce, cooking wine, sugar, ginger and garlic, and you are all set to prepare a scrumptious meal for your family and friends.

One key to making the perfect Chinese braised pork belly is patience. You will need to take your time and allow the pork to marinate well, ensuring that each piece is coated in the rich and savory marinade. Once marinated, the pork is slow-cooked on low heat for hours to ensure that it is perfectly tender and juicy.

Braised pork belly is a versatile dish that can be enjoyed in a variety of ways. It can be served as a main dish with rice and steamed vegetables, in sandwiches, or as part of a meat platter. It can also be used as a filling for bao buns, a popular Chinese street food, or in stir-fries.

If you are looking to impress your friends and family with a tantalizing Chinese dish, give this braised pork belly recipe a try. The flavors and aromas of this dish will leave everyone at the dinner table satisfied and delighted.

Ingredients:

1 1/2 lb (680g) pork belly

2 tbsp vegetable oil

2 tbsp sugar

2 tbsp Shaoxing wine

1/4 cup (60ml) soy sauce

1/4 cup (60ml) dark soy sauce

1 star anise

1 cinnamon stick

2 bay leaves

4 garlic cloves, smashed

2 slices of ginger

2 green onions, chopped

1 1/2 cup (360ml) hot water

Instructions:

  1. Cut the pork belly into 1-inch (2.5cm) cubes and set aside.

  2. In a large wok or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add 2 tablespoons of sugar and wait until it melts and turns brown.

  3. Add the pork belly and stir until it is coated with the caramelized sugar. Add 2 tablespoons of Shaoxing wine and stir.

  4. Add 1/4 cup of soy sauce and 1/4 cup of dark soy sauce. Stir until the pork is fully coated.

  5. Add 1 star anise, 1 cinnamon stick, 2 bay leaves, 4 smashed garlic cloves, 2 slices of ginger, and 2 chopped green onions. Stir to combine.

  6. Add 1 1/2 cup of hot water and bring to a boil.

  7. Reduce the heat to low and let the pork simmer for 1 1/2 to 2 hours, until it is tender.

  8. Check the pork occasionally and add more hot water if necessary.

  9. Once the pork is done, remove it from the pan and set it aside.

  10. Increase the heat to high and reduce the sauce until it thickens.

  11. Return the pork to the pan and stir until it is fully coated in the sauce.

  12. Serve hot with steamed rice and your favorite vegetables.

Conclusion:

Chinese braised pork belly is a simple yet delicious dish that is perfect for any dinner occasion. With just a few basic ingredients, you can create a mouth-watering and succulent dish that will leave everyone at the dinner table satisfied and wanting more. So, why not give this recipe a try and impress your friends and family with your culinary skills?

Ingredients:

  • 1 1/2 pounds pork belly, cubed
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated ginger
  • 4 garlic cloves, minced
  • 2 green onions, sliced
  • 1/2 cup soy sauce
  • 1/2 cup Shaoxing wine (or dry sherry)
  • 1/4 cup brown sugar
  • 1 tablespoon five spice powder
  • 1 cinnamon stick
  • 2 whole star anise
  • 2 cups chicken broth
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instructions:

  1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
  2. Add the pork belly and cook for a few minutes until browned on all sides.
  3. Add the ginger, garlic, and green onions, and cook for another minute.
  4. Add the soy sauce, Shaoxing wine, brown sugar, five spice powder, cinnamon stick, star anise, and chicken broth.
  5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the pork is tender and the sauce has thickened.
  6. In a small bowl, whisk together the cornstarch and water.
  7. Add the cornstarch mixture to the pot and stir to combine.
  8. Continue to simmer for an additional 10 minutes or until the sauce has thickened even more.
  9. Serve the braised pork belly hot with steamed rice and vegetables. Enjoy!