Ingredients with Measurements:
- 2 lbs of pork belly, cut into 1-inch cubes
- 1/2 cup of Shaoxing wine
- 1/2 cup of soy sauce
- 1/2 cup of dark soy sauce
- 1/2 cup of rock sugar
- 6 cloves of garlic, minced
- 1-inch piece of ginger, sliced
- 2 star anise
- 2 cinnamon sticks
- 2 bay leaves
- 2 cups of water
- 1/4 cup of green onions, chopped
- 1/4 cup of cilantro, chopped
Special equipment needed:
- Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. In a Dutch oven or heavy-bottomed pot, heat up 2 tablespoons of oil over medium-high heat.
2. Add the pork belly cubes and sear them until they turn golden brown on all sides.
3. Remove the pork belly from the pot and set it aside.
4. In the same pot, add the minced garlic, sliced ginger, star anise, cinnamon sticks, and bay leaves. Stir-fry for 1-2 minutes until fragrant.
5. Add the Shaoxing wine, soy sauce, dark soy sauce, and rock sugar to the pot. Stir until the rock sugar dissolves.
6. Add the seared pork belly back to the pot and pour in 2 cups of water.
7. Bring the liquid to a boil, then reduce the heat to low and cover the pot with a lid.
8. Let the pork braise for 1.5-2 hours until it becomes tender and the sauce thickens.
9. Once the pork is cooked, remove it from the pot and set it aside.
10. Turn the heat up to high and let the sauce reduce for another 5-10 minutes until it thickens to your desired consistency.
11. Add the chopped green onions and cilantro to the pot and stir to combine.
12. Return the pork to the pot and toss it in the sauce until it's evenly coated.
13. Serve hot with rice or noodles.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Medium-high heat for searing the pork, low heat for braising the pork, and high heat for reducing the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 15g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef brisket.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Dark soy sauce can be substituted with regular soy sauce and a pinch of sugar.
- Rock sugar can be substituted with brown sugar or honey.
Variations:
- Add sliced mushrooms or bamboo shoots to the pot for extra flavor and texture.
- Use chicken instead of pork for a lighter version of the dish.
- Add a splash of vinegar or lime juice to the sauce for a tangy twist.
Tips and tricks:
- Searing the pork before braising it adds extra flavor and texture to the dish.
- Use a heavy-bottomed pot to prevent the sauce from burning.
- Let the pork braise for at least 1.5 hours to ensure it becomes tender and flavorful.
- Skim off any excess fat from the sauce before serving.
Storage instructions:
Store any leftover braised pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the braised pork in a pot over low heat until it's heated through.
Presentation ideas:
Serve the braised pork in a large bowl or platter, garnished with chopped green onions and cilantro.
Garnishes:
Chopped green onions and cilantro.
Pairings:
Serve the braised pork with steamed rice or noodles.
Suggested side dishes:
Stir-fried vegetables or a simple cucumber salad.
Troubleshooting advice:
- If the sauce is too salty, add a little bit of water or sugar to balance it out.
- If the pork is not tender enough, let it braise for a longer period of time.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it's safe to eat.
Food history:
Shuangbaotai Braised Pork is a traditional Chinese dish that originated in the Shandong province. It's named after the Shuangbaotai district in Jinan, where the dish is said to have been invented.
Flavor profiles:
The dish has a rich, savory, and slightly sweet flavor, with hints of garlic, ginger, and spices.
Serving suggestions:
Serve the braised pork family-style, with everyone helping themselves from a large bowl or platter.
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Region: Chinese