Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1 cup soy sauce
- 1 cup Shaoxing wine
- 1 cup water
- 1/2 cup brown sugar
- 6 garlic cloves, smashed
- 2-inch piece of ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 2 dried red chilies
- 1 green onion, sliced
- 1 tablespoon vegetable oil
Special equipment needed:
- Large pot or Dutch oven with a lid
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Cut the pork belly into 2-inch cubes and tie each piece with kitchen twine to keep its shape.
3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Add the pork belly and sear on all sides until browned, about 5 minutes.
5. Remove the pork belly from the pot and set aside.
6. Add the garlic, ginger, cinnamon sticks, star anise, and dried red chilies to the pot and sauté for 1-2 minutes until fragrant.
7. Add the soy sauce, Shaoxing wine, water, and brown sugar to the pot and stir to combine.
8. Return the pork belly to the pot and bring the liquid to a simmer.
9. Cover the pot with a lid and transfer it to the oven.
10. Braise the pork belly for 2-3 hours, or until the meat is tender and the sauce has thickened.
11. Remove the pot from the oven and let it cool for a few minutes.
12. Remove the kitchen twine from the pork belly and discard.
13. Serve the pork belly hot, garnished with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Preheat the oven to 325°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 16g
Protein: 25g
Sodium: 2000mg
Substitutions for ingredients:
- If you don't have Shaoxing wine, you can use dry sherry or rice wine vinegar instead.
- If you don't have dried red chilies, you can use red pepper flakes or omit them altogether.
Variations:
- You can add vegetables like bok choy or carrots to the pot during the last 30 minutes of cooking.
- You can use chicken or beef instead of pork belly.
- You can add more or less sugar depending on your taste preferences.
Tips and tricks:
- Make sure to tie the pork belly with kitchen twine to keep its shape during cooking.
- You can make this recipe ahead of time and reheat it before serving.
- The longer you braise the pork belly, the more tender it will become.
Storage instructions:
Store the leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork belly on a platter with sliced green onions and a sprinkle of sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
This dish pairs well with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thin, you can remove the pork belly from the pot and simmer the sauce over medium-high heat until it thickens.
- If the pork belly is tough, you can braise it for an additional 30 minutes to 1 hour.
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 Chinese cuisine and is often served during special occasions like Chinese New Year.
Flavor profiles:
This dish has a savory, sweet, and slightly spicy flavor profile.
Serving suggestions:
Serve the pork belly hot with steamed rice and stir-fried vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese