Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1 cup soy sauce
- 1 cup water
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup mirin
- 1 onion, sliced
- 4 garlic cloves, minced
- 2-inch piece of ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Cut pork belly into 2-inch pieces.
3. In a Dutch oven or heavy-bottomed pot, combine soy sauce, water, brown sugar, rice vinegar, mirin, onion, garlic, ginger, star anise, and cinnamon stick.
4. Add pork belly to the pot, making sure it is fully submerged in the liquid.
5. Bring the liquid to a boil over high heat.
6. Cover the pot with a lid and transfer it to the preheated oven.
7. Braise the pork belly in the oven for 2-2.5 hours, or until the meat is tender and falls apart easily.
8. Remove the pot from the oven and let it cool for a few minutes.
9. Using a slotted spoon, remove the pork belly from the pot and transfer it to a serving dish.
10. Strain the braising liquid through a fine-mesh sieve and discard the solids.
11. Pour the strained liquid back into the pot and bring it to a boil over high heat.
12. Reduce the heat to medium and let the liquid simmer for 10-15 minutes, or until it has thickened and reduced by about half.
13. Pour the thickened sauce over the pork belly.
14. Garnish with sliced green onions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 2-2.5 hours
Temperature:
Oven temperature: 325°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 45g
Carbohydrates per serving: 20g
Protein per serving: 25g
Substitutions for ingredients:
- Brown sugar can be substituted with honey or maple syrup.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Mirin can be substituted with sweet sherry or white wine.
Variations:
- Add sliced carrots, daikon radish, or mushrooms to the pot for extra flavor and nutrition.
- Use chicken thighs or beef short ribs instead of pork belly.
- Add a spicy kick by adding sliced jalapeños or red pepper flakes to the braising liquid.
Tips and tricks:
- To get a crispy skin on the pork belly, broil it in the oven for a few minutes before serving.
- For a richer flavor, marinate the pork belly in the braising liquid overnight before cooking.
- Use a sharp knife to cut the pork belly into even pieces for even cooking.
Storage instructions:
Store leftover pork belly and braising liquid separately in airtight containers 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. Reheat the braising liquid on the stovetop over low heat until warmed through.
Presentation ideas:
Serve the pork belly on a bed of steamed rice or noodles. Drizzle the thickened sauce over the top and garnish with sliced green onions and sesame seeds.
Garnishes:
Sliced green onions and sesame seeds.
Pairings:
Serve with steamed rice or noodles and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried bok choy, garlic green beans, or roasted broccoli.
Troubleshooting advice:
- If the pork belly is tough or chewy, it may need to be cooked longer. Return it to the oven and check it every 15-20 minutes until it is tender.
- If the braising liquid is too salty, add a splash of water or unsalted broth to dilute it.
Food safety advice:
- Make sure the pork belly is fully submerged in the braising liquid to prevent it from drying out.
- Use a meat thermometer to ensure the pork belly reaches an internal temperature of 145°F before serving.
- Store leftover pork belly and braising liquid separately in the refrigerator and consume within 3 days.
Food history:
Soy-braised pork belly is a traditional Chinese dish that has been enjoyed for centuries. It is often served during special occasions and holidays.
Flavor profiles:
Savory, sweet, umami, slightly spicy.
Serving suggestions:
Serve the pork belly with steamed rice or noodles and a side of stir-fried vegetables for a complete meal.
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