Ingredients with Measurements:
- 2 pounds pork belly, skin-on
- 2 tablespoons loose Earl Grey tea leaves
- 1 cup hot water
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1 cinnamon stick
- 3 star anise
- 3 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 1 green onion, sliced
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
- Kitchen twine
Step-by-Step Instructions:
1. Preheat oven to 325°F.
2. In a small bowl, steep the Earl Grey tea leaves in hot water for 5 minutes. Strain and set aside.
3. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Season pork belly with salt and pepper, and sear all sides until browned, about 5 minutes per side.
4. Remove pork belly from the pot and set aside.
5. In the same pot, add soy sauce, rice vinegar, brown sugar, cinnamon stick, star anise, garlic, ginger, and green onion. Stir to combine.
6. Add the steeped Earl Grey tea to the pot and stir.
7. Return the pork belly to the pot, skin-side up. The liquid should come up to about halfway up the pork belly.
8. Tie the pork belly with kitchen twine to keep its shape.
9. Cover the pot with a lid and transfer to the preheated oven.
10. Braise for 2-3 hours, or until the pork belly is tender and the skin is crispy.
11. Remove the pork belly from the pot and let it rest for 10 minutes.
12. Slice the pork belly into 1/2-inch thick pieces and serve with the braising liquid.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat: 35g
Carbohydrates: 20g
Protein: 25g
Substitutions for ingredients:
- Loose Earl Grey tea leaves can be substituted with 2-3 Earl Grey tea bags.
- Soy sauce can be substituted with tamari or coconut aminos.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add sliced carrots, onions, and potatoes to the pot for a one-pot meal.
- Use black tea or green tea instead of Earl Grey tea.
- Add a splash of orange juice or zest for a citrus twist.
Tips and Tricks:
- Make sure to sear the pork belly well to get a crispy skin.
- Tie the pork belly with kitchen twine to keep its shape during braising.
- Let the pork belly rest before slicing to retain its juices.
Storage Instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat pork belly in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve sliced pork belly on a platter with the braising liquid drizzled over it. Garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
- Red pepper flakes
Pairings:
- Steamed rice
- Roasted vegetables
- Stir-fried bok choy
Suggested Side Dishes:
- Steamed rice
- Roasted vegetables
- Stir-fried bok choy
Troubleshooting Advice:
- If the pork belly is not tender enough, braise for an additional 30 minutes.
- If the skin is not crispy enough, broil the pork belly for a few minutes before serving.
Food Safety Advice:
- Make sure to cook the pork belly to an internal temperature of 145°F.
- Store leftovers in the refrigerator for up to 3 days.
Food History:
Braising is a cooking technique that has been used for centuries. It involves cooking meat slowly in liquid until it becomes tender and flavorful. Pork belly is a popular cut of meat in Asian cuisine, and Earl Grey tea is a classic British tea blend. This recipe combines the two for a unique and delicious flavor profile.
Flavor Profiles:
- Savory
- Sweet
- Tea-infused
- Spicy
Serving Suggestions:
- Serve sliced pork belly on a platter with the braising liquid drizzled over it.
- Pair with steamed rice and roasted vegetables for a complete meal.
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