Ingredients with Measurements:
- 2 pounds pork belly, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup cooking wine
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cups chicken broth
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the pork belly cubes and cook until browned on all sides, about 5 minutes.
4. Remove the pork belly from the pot and set aside.
5. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
6. Add the cooking wine, soy sauce, brown sugar, chicken broth, and bay leaves to the pot. Stir to combine.
7. Return the pork belly to the pot and bring the liquid to a boil.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Bake for 2 to 2 1/2 hours, or until the pork belly is tender and the sauce has thickened.
10. Remove the pot from the oven and discard the bay leaves.
11. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 to 2 1/2 hours
Temperature:
- Oven temperature: 325°F
Serving size:
- 4 to 6 servings
Nutritional information:
- Calories: 520
- Fat: 40g
- Carbohydrates: 14g
- Protein: 23g
- Sodium: 1,200mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef chuck.
- Cooking wine can be substituted with white wine or sherry.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Chicken broth can be substituted with beef broth or vegetable broth.
Variations:
- Add sliced carrots, potatoes, or mushrooms to the pot before baking.
- Use red wine instead of cooking wine for a richer flavor.
- Add a tablespoon of tomato paste to the pot for a deeper color and flavor.
Tips and tricks:
- Brown the pork belly in batches to avoid overcrowding the pot.
- Use a slotted spoon to remove the pork belly from the pot to prevent the sauce from becoming too greasy.
- If the sauce is too thin, remove the lid from the pot and simmer the liquid on the stovetop until it thickens.
Storage instructions:
- Store the leftover pork belly and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly and sauce in a pot over medium heat until heated through.
Presentation ideas:
- Serve the braised pork belly with rice, noodles, or mashed potatoes.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or bok choy.
- Pair with a glass of red wine, such as Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Steamed rice
- Garlic noodles
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the pork belly is tough, it may need to cook for a longer time.
- If the sauce is too salty, dilute it with more chicken broth or water.
- If the sauce is too sweet, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before eating.
Food history:
- Braised pork belly is a popular dish in Chinese cuisine, often served during special occasions and holidays.
Flavor profiles:
- The pork belly is rich and fatty, while the sauce is savory and slightly sweet.
Serving suggestions:
- Serve the braised pork belly family-style in a large serving dish, or plate individual portions for a more formal presentation.
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Region: Chinese