Ingredients with Measurements:
- 1 lb pork belly, skin on
- 1 cup tongcai (preserved mustard greens)
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 cup water
- 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. Rinse the tongcai under running water to remove excess salt. Squeeze out any excess water and set aside.
3. Cut the pork belly into 1-inch cubes.
4. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
5. Add the ginger and garlic and sauté for 1-2 minutes until fragrant.
6. Add the pork belly and cook for 5-7 minutes until browned on all sides.
7. Add the Shaoxing wine, soy sauce, dark soy sauce, sugar, and water. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
9. Transfer the pot to the preheated oven and braise for 2 hours.
10. After 2 hours, remove the pot from the oven and add the tongcai. Stir to combine.
11. Return the pot to the oven and continue to braise for an additional 30 minutes.
12. Remove the pot from the oven and season with salt and pepper to taste.
13. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 7g
Protein: 24g
Sodium: 900mg
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.
- Dark soy sauce can be substituted with regular soy sauce and a pinch of sugar.
Variations:
- Add sliced shiitake mushrooms to the pot during the last 30 minutes of cooking.
- Substitute the tongcai with bok choy or spinach.
- Add a tablespoon of Sichuan peppercorns to the pot for a spicy kick.
Tips and tricks:
- Use a sharp knife to cut the pork belly into cubes.
- Browning the pork belly before braising adds extra flavor and texture.
- Adjust the seasoning to your taste by adding more soy sauce or sugar if desired.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the braised pork belly in individual bowls with steamed rice and a garnish of sliced scallions.
Garnishes:
Sliced scallions, chopped cilantro, or toasted sesame seeds.
Pairings:
Steamed rice, stir-fried vegetables, or a simple cucumber salad.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or roasted sweet potatoes.
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer on the stovetop until it thickens.
- If the pork belly is tough, continue to braise 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 leftovers in the refrigerator within 2 hours of cooking.
Food history:
Braised pork belly is a popular dish in Chinese cuisine, often served during special occasions and holidays.
Flavor profiles:
Savory, umami, slightly sweet, and tangy.
Serving suggestions:
Serve hot with steamed rice and your favorite side dishes.
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Region: Chinese