Ingredients with Measurements:
- 2 lbs pork belly, cut into 1-inch cubes
- 1/2 cup black vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup Shaoxing wine
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 star anise
- 2 cinnamon sticks
- 2 cups water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Season the pork belly cubes with salt and pepper.
3. Heat the vegetable oil in a Dutch oven over medium-high heat. Sear the pork belly cubes until browned on all sides, about 5-7 minutes. Remove the pork from the pot and set aside.
4. In the same pot, sauté the garlic and ginger until fragrant, about 1-2 minutes.
5. Add the black vinegar, soy sauce, brown sugar, Shaoxing wine, star anise, and cinnamon sticks. Stir until the sugar has dissolved.
6. Return the pork belly to the pot and add enough water to cover the meat.
7. Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
8. Braise the pork belly for 2-3 hours, or until the meat is tender and the sauce has thickened.
9. Remove the pot from the oven and let it cool for a few minutes.
10. Serve the braised pork belly hot, garnished with sliced scallions and sesame seeds.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 520
Fat: 38g
Carbohydrates: 12g
Protein: 28g
Sodium: 890mg
Sugar: 9g
Substitutions for ingredients:
- Black vinegar can be substituted with balsamic vinegar or rice vinegar.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced onions or leeks to the pot for extra flavor.
- Use chicken or beef instead of pork belly.
- Add dried chili peppers for a spicy kick.
Tips and tricks:
- To make the pork belly cubes more crispy, broil them in the oven for a few minutes before serving.
- Use a slotted spoon to remove the pork belly from the pot to avoid breaking the meat apart.
- Let the braised pork belly cool completely before storing it in the fridge or freezer.
Storage instructions:
Store the braised pork belly in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.
Reheating instructions:
Reheat the braised pork belly in a pot over medium heat until heated through.
Presentation ideas:
Serve the braised pork belly in a shallow bowl with a ladle of sauce on top.
Garnishes:
Garnish the braised pork belly with sliced scallions and sesame seeds.
Pairings:
Serve the braised pork belly with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Fried rice
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and let it simmer on the stove until it thickens.
- If the pork belly is tough, braise it for an additional 30 minutes to an hour.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store the braised pork belly in the fridge or freezer within 2 hours of cooking to prevent bacterial growth.
Food history:
Braised pork belly with black vinegar is a classic Chinese dish that originated in the Sichuan province.
Flavor profiles:
The dish has a sweet and sour flavor, with hints of cinnamon and star anise.
Serving suggestions:
Serve the braised pork belly as a main dish for dinner or as part of a Chinese-style feast.
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Region: Chinese