Ingredients with Measurements:
- 2 lbs pork belly, cut into 2-inch cubes
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sake
- 1/4 cup water
- 2 cloves garlic, minced
- 1-inch piece ginger, peeled and sliced
- 2 green onions, sliced
- 1 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sake, water, garlic, ginger, and green onions.
3. Season pork belly cubes with salt and pepper.
4. Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
5. Add pork belly cubes and sear on all sides until browned, about 5-7 minutes.
6. Pour soy sauce mixture over pork belly and bring to a simmer.
7. Cover with lid and transfer to preheated oven.
8. Braise pork belly for 2-3 hours, or until tender and easily pierced with a fork.
9. Remove from oven and let cool for 10 minutes.
10. Skim off any excess fat from the surface of the sauce.
11. Serve pork belly with sauce and garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 40g
Protein: 25g
Carbohydrates: 10g
Sodium: 1600mg
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sake can be substituted with dry sherry or white wine.
Variations:
- Add sliced shiitake mushrooms to the braising liquid for extra umami flavor.
- Use chicken thighs or beef short ribs instead of pork belly.
- Add a splash of sesame oil to the sauce for a nutty flavor.
Tips and tricks:
- To achieve a crispy exterior on the pork belly, sear it on high heat before braising.
- Use a sharp knife to cut the pork belly into cubes.
- Let the pork belly cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pork belly in a covered skillet over low heat until warmed through.
Presentation ideas:
Serve pork belly on a bed of steamed rice and garnish with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, sesame seeds
Pairings:
Steamed rice, stir-fried vegetables, pickled cucumbers
Suggested side dishes:
Steamed bok choy, garlic green beans, sesame noodles
Troubleshooting advice:
- If the sauce is too salty, add a splash of water to dilute it.
- If the pork belly is tough, braise it for an additional 30 minutes.
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 leftover pork belly in the refrigerator within 2 hours of cooking.
Food history:
Braised pork belly with soy sauce is a popular dish in Chinese cuisine, particularly in the southern regions of China.
Flavor profiles:
Savory, salty, sweet, umami
Serving suggestions:
Serve pork belly with steamed rice and stir-fried vegetables for a complete meal.
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Region: Chinese