Ingredients with Measurements:
- 2 lbs pork belly, cut into 1-inch cubes
- 1 cup soy sauce
- 1 cup Shaoxing wine
- 1 cup water
- 1/2 cup rock sugar
- 6 cloves garlic, minced
- 3 slices ginger
- 2 star anise
- 1 cinnamon stick
- 2 dried red chili peppers
- 2 green onions, cut into 2-inch pieces
- 1 tbsp vegetable oil
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat the vegetable oil in the pot over medium-high heat.
2. Add the pork belly and cook until browned on all sides, about 5 minutes.
3. Add the garlic, ginger, star anise, cinnamon stick, and dried red chili peppers. Stir for 1 minute.
4. Pour in the soy sauce, Shaoxing wine, and water. Add the rock sugar and stir until dissolved.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer for 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
7. Add the green onions and cook for another 5 minutes.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 hours and 10 minutes
5. Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 600
- Fat: 45g
- Carbohydrates: 18g
- Protein: 23g
- Sodium: 3500mg
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.
- Rock sugar can be substituted with brown sugar or granulated sugar.
- Dried red chili peppers can be substituted with red pepper flakes.
Variations:
- Add hard-boiled eggs to the pot during the last 30 minutes of cooking for a traditional Chinese touch.
- Use this braising liquid to cook other meats, such as beef or chicken.
Tips and tricks:
- Browning the pork before braising adds flavor and texture to the dish.
- Use a heavy-bottomed pot to prevent burning and sticking.
- Adjust the amount of soy sauce and sugar to taste.
Storage instructions:
- Store leftovers 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 in a large bowl or platter with steamed rice on the side.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Garlic green beans
- Sesame noodles
Troubleshooting advice:
- If the sauce is too thin, remove the lid and simmer for a few more minutes until it thickens.
- If the pork is tough, simmer for an additional 30 minutes until tender.
Food safety advice:
- Make sure the pork is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Congyang Braised Pork is a traditional Chinese dish that originated in the Congyang region of Zhejiang province.
Flavor profiles:
- Salty, sweet, savory, and slightly spicy
Serving suggestions:
- Serve as a main dish for dinner or as part of a Chinese banquet.
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Region: Chinese