Ingredients with Measurements:
- 2 lbs pork belly, cut into 1-inch cubes
- 1/2 cup dark soy sauce
- 1/4 cup light soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup brown sugar
- 2 star anise
- 2 cinnamon sticks
- 4 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 cups water
- 2 tbsp vegetable oil
- 1 tbsp cornstarch
- 2 tbsp water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat.
2. Add the pork belly cubes and cook until browned on all sides, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the dark soy sauce, light soy sauce, Shaoxing wine, brown sugar, star anise, cinnamon sticks, and water to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the pork belly for 1 1/2 to 2 hours, or until the meat is tender and the sauce has thickened.
7. In a small bowl, mix the cornstarch and water to create a slurry.
8. Add the slurry to the pot and stir until the sauce has thickened further, about 5 minutes.
9. Serve the braised pork belly hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 10 minutes
5. Temperature:
Medium-high heat for browning the pork belly, low heat for simmering the pork belly.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 520
Fat: 38g
Protein: 20g
Carbohydrates: 16g
Fiber: 0g
Sugar: 13g
Sodium: 1900mg
Substitutions for ingredients:
- Pork belly can be substituted with beef brisket or chicken thighs.
- Shaoxing wine can be substituted with dry sherry or rice wine vinegar.
- Dark soy sauce can be substituted with regular soy sauce, but the color and flavor will be different.
Variations:
- Add sliced onions or carrots to the pot for extra flavor and texture.
- Use honey or maple syrup instead of brown sugar for a sweeter sauce.
- Add dried chili peppers or chili flakes for a spicy kick.
Tips and tricks:
- Brown the pork belly well for extra flavor and texture.
- Use a heavy-bottomed pot to prevent burning and sticking.
- If the sauce is too thick, add more water or broth to thin it out.
Storage instructions:
Store leftover braised pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the braised pork belly in a shallow bowl with steamed rice and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, chopped cilantro, or sliced red chili peppers.
Pairings:
Steamed rice, stir-fried vegetables, or a simple green salad.
Suggested side dishes:
Bok choy stir-fry, garlic green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the sauce is too thin, simmer the pork belly uncovered for a few more minutes to thicken it.
- If the pork belly is tough, simmer it for longer until it becomes tender.
Food safety advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Braised pork belly is a classic Chinese dish that originated in the eastern province of Zhejiang. It is a popular dish in many Chinese households and is often served during special occasions.
Flavor profiles:
The braised pork belly has a rich, savory, and slightly sweet flavor from the soy sauce and brown sugar. The star anise and cinnamon add a warm and aromatic note to the dish.
Serving suggestions:
Serve the braised pork belly with steamed rice and a side of stir-fried vegetables for a complete meal.
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Region: Chinese