Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1 cup rice wine
- 1 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 2 green onions, chopped
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
- Kitchen twine
Step-by-Step Instructions:
1. Preheat the oven to 325°F.
2. Cut the pork belly into 2-inch cubes and season with salt and pepper.
3. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
4. Sear the pork belly cubes on all sides until browned, about 5 minutes. Remove from the pot and set aside.
5. In the same pot, add the garlic, ginger, star anise, and cinnamon stick. Cook for 1-2 minutes until fragrant.
6. Add the rice wine, chicken broth, soy sauce, and brown sugar to the pot. Stir to combine.
7. Return the pork belly to the pot and bring the liquid to a simmer.
8. Tie the green onions into a bundle with kitchen twine and add it to the pot.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Braise the pork belly for 2-3 hours, or until the meat is tender and falls apart easily.
11. Remove the pot from the oven and discard the green onion bundle.
12. Serve the braised pork belly hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 45g
Carbohydrates: 10g
Protein: 25g
Sodium: 1700mg
Substitutions for ingredients:
- Pork belly can be substituted with beef brisket or pork shoulder.
- Rice wine can be substituted with dry sherry or white wine.
- Chicken broth can be substituted with vegetable broth or water.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced mushrooms or bok choy to the pot during the last 30 minutes of cooking.
- Use a slow cooker instead of the oven for a hands-off approach.
- Add a splash of vinegar or lime juice to brighten up the flavors.
Tips and Tricks:
- To make the pork belly extra crispy, broil it in the oven for a few minutes after braising.
- Use a sharp knife to score the skin of the pork belly before seasoning to help it render and crisp up.
- For a thicker sauce, remove the pork belly from the pot and reduce the liquid on the stovetop before serving.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pork belly in the oven or on the stovetop over low heat until warmed through.
Presentation Ideas:
Serve the braised pork belly in a shallow bowl with steamed rice and the sauce spooned over the top.
Garnishes:
Garnish with chopped green onions, cilantro, or sliced red chilies for a pop of color and flavor.
Pairings:
Pair with a light-bodied red wine like Pinot Noir or a crisp white wine like Riesling.
Suggested Side Dishes:
Steamed bok choy, stir-fried green beans, or roasted sweet potatoes would all complement this dish nicely.
Troubleshooting Advice:
If the pork belly is tough or chewy, it may need to cook longer. Return it to the oven and check it every 30 minutes until it is tender.
Food Safety Advice:
Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Braised pork belly is a popular dish in many Asian cuisines, including Chinese, Korean, and Japanese.
Flavor Profiles:
This dish is savory, sweet, and slightly spicy, with notes of ginger, star anise, and cinnamon.
Serving Suggestions:
Serve with steamed rice and a side of vegetables for a complete meal.
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Region: Chinese