Ingredients with Measurements:
- 1 lb pork belly, sliced into 1-inch pieces
- 2 tbsp vegetable oil
- 1 tbsp Shaoxing wine
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
- 2 cups water
- 2 pieces dried chenpi (mandarin orange peel)
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 scallions, cut into 2-inch pieces
Special equipment needed:
- Dutch oven or heavy-bottomed pot
Step-by-step instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the pork belly and cook until browned on all sides, about 5 minutes.
3. Add the Shaoxing wine, soy sauce, dark soy sauce, and rock sugar. Stir to combine.
4. Add the water, dried chenpi, garlic, ginger, and scallions. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. Simmer for 1 1/2 to 2 hours, or until the pork belly is tender and the sauce has thickened.
7. Remove the chenpi, garlic, ginger, and scallions from the pot and discard.
8. Serve the pork belly hot with the sauce.
Time:
Preparation time: 10 minutes
Cooking time: 2 hours
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 35g
Protein: 16g
Carbohydrates: 9g
Fiber: 1g
Sugar: 6g
Sodium: 880mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork butt.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Dark soy sauce can be substituted with regular soy sauce mixed with molasses or brown sugar.
- Rock sugar can be substituted with regular granulated sugar.
Variations:
- Add sliced mushrooms or bok choy to the pot during the last 10 minutes of cooking.
- Use chicken thighs instead of pork belly for a lighter version.
- Add a splash of vinegar or lime juice to the sauce for a tangy flavor.
Tips and tricks:
- Browning the pork belly before braising adds flavor and texture to the dish.
- Use a heavy-bottomed pot to prevent the sauce from burning.
- If the sauce is too thin, remove the lid and simmer for a few more minutes to thicken it.
- Dried chenpi can be found in Asian grocery stores or online.
Storage instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork belly in a shallow bowl with the sauce spooned over the top.
Garnishes:
Garnish with sliced scallions or cilantro.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Egg fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the pork belly is tough, it may need to cook for longer.
Food safety advice:
- Make sure the pork belly is cooked 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:
Chenpi is a traditional Chinese ingredient made from dried mandarin orange peel. It is commonly used in Chinese cooking to add flavor and aroma to dishes.
Flavor profiles:
The pork belly is savory and tender, while the sauce is sweet and slightly tangy from the chenpi.
Serving suggestions:
Serve the pork belly as a main dish for dinner or as part of a Chinese-style feast.
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Region: Chinese