Ingredients with Measurements:
- 2 lbs pork belly, cut into 1-inch cubes
- 1/2 cup sweet bean sauce
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 cups chicken broth
- 2 green onions, chopped
- 1 tbsp cornstarch
- 1 tbsp water
Special Equipment Needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-Step Instructions:
1. Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the pork belly cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the ginger and garlic and cook for another minute.
4. In a small bowl, whisk together the sweet bean sauce, soy sauce, Shaoxing wine, and brown sugar.
5. Pour the sauce over the pork and stir to coat.
6. Add the chicken broth and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 1 1/2 to 2 hours, or until the pork is tender.
8. In a small bowl, mix together the cornstarch and water to create a slurry.
9. Add the slurry to the pot and stir until the sauce thickens.
10. Garnish with chopped green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 40g
Carbohydrates per serving: 15g
Protein per serving: 30g
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.
- Sweet bean sauce can be substituted with hoisin sauce or black bean sauce.
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot during the last 30 minutes of cooking.
- Use this recipe as a filling for steamed buns or dumplings.
- Substitute the pork with chicken or beef.
Tips and Tricks:
- To make the pork even more tender, marinate it in the sauce overnight before cooking.
- Use a slotted spoon to remove the pork from the pot before thickening the sauce to prevent the meat from falling apart.
- Serve with steamed rice to soak up the delicious sauce.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a microwave or on the stovetop over low heat until heated through.
Presentation Ideas:
Serve the pork in a large serving dish and garnish with chopped green onions.
Garnishes:
Chopped green onions
Pairings:
Steamed rice, stir-fried vegetables, or a simple green salad
Suggested Side Dishes:
Steamed rice, stir-fried vegetables, or a simple green salad
Troubleshooting Advice:
- If the sauce is too thin, mix together more cornstarch and water and add it to the pot.
- If the pork is tough, cook it for a longer period of time until it becomes tender.
Food Safety Advice:
- Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Sweet bean sauce is a popular ingredient in Chinese cuisine, particularly in the northern regions of China. It is made from fermented soybeans and has a sweet and savory flavor.
Flavor Profiles:
Sweet, savory, umami
Serving Suggestions:
Serve hot with steamed rice and garnish with chopped green onions.
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Region: Chinese