Ingredients with Measurements:
- 2 pounds pork belly, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/2 cup rock sugar
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 2-inch ginger, sliced
- 2 green onions, cut into 2-inch pieces
- 2 star anise
- 1 cinnamon stick
- 2 cups water
- 2 tablespoons cornstarch
- 2 tablespoons water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a bowl, mix together soy sauce, Shaoxing wine, rock sugar, dark soy sauce, oyster sauce, and hoisin sauce. Set aside.
2. Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add garlic, ginger, green onions, star anise, and cinnamon stick. Cook for 1-2 minutes until fragrant.
3. Add pork belly to the pot and cook until browned on all sides, about 5-7 minutes.
4. Pour the sauce mixture over the pork belly and add 2 cups of water. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 1.5-2 hours until the pork is tender and the sauce has thickened.
5. In a small bowl, mix together cornstarch and water. Add the mixture to the pot and stir until the sauce has thickened further.
6. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat for browning the pork belly, then low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 50g
Carbohydrates: 20g
Protein: 25g
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.
- Dark soy sauce can be substituted with regular soy sauce and a small amount of molasses.
- Oyster sauce can be substituted with soy sauce and a small amount of sugar.
- Hoisin sauce can be substituted with barbecue sauce or black bean sauce.
Variations:
- Add hard-boiled eggs to the pot during the last 30 minutes of cooking for a classic Chinese dish called "lu dan."
- Use chicken or beef instead of pork.
- Add vegetables such as carrots, potatoes, or mushrooms to the pot.
Tips and tricks:
- Browning the pork belly before braising adds flavor and texture to the dish.
- Use a heavy-bottomed pot to prevent burning.
- Adjust the sweetness and saltiness of the sauce to your liking by adding more or less sugar and soy sauce.
Storage instructions:
Store leftover braised pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork in a pot over medium heat until heated through.
Presentation ideas:
Serve the braised pork in a large bowl or on a platter with rice and steamed vegetables.
Garnishes:
Garnish with sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Stir-fried green beans
Troubleshooting advice:
- If the sauce is too thin, mix together more cornstarch and water and add it to the pot.
- If the pork is not tender enough, simmer for an additional 30 minutes.
Food safety advice:
- Make sure the pork is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mangshanyegan Braised Pork is a classic dish from the Hunan province of China. It is known for its rich and savory flavor.
Flavor profiles:
Salty, sweet, savory, umami.
Serving suggestions:
Serve hot with rice and steamed vegetables.
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Region: Chinese