Ingredients with Measurements:
- 1 kg pork belly, skin on
- 2 cups tuak (traditional Bornean rice wine)
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 6 cloves garlic, minced
- 2 inches ginger, sliced
- 2 star anise
- 2 cinnamon sticks
- 2 bay leaves
- 1 tsp black peppercorns
- 2 tbsp vegetable oil
- Salt, to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F (160°C).
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Add garlic and ginger, and sauté until fragrant.
3. Add pork belly, skin side down, and sear until browned. Flip and sear the other side.
4. Add tuak, water, soy sauce, brown sugar, star anise, cinnamon sticks, bay leaves, black peppercorns, and salt. Bring to a boil.
5. Cover the pot with a lid and transfer to the preheated oven. Braise for 3 hours or until the pork is tender and the skin is crispy.
6. Remove from the oven and let it rest for 10 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Oven temperature: 325°F (160°C)
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 500
Fat: 35g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Tuak can be substituted with Chinese rice wine or dry sherry.
- Brown sugar can be substituted with palm sugar or honey.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Add chopped carrots, potatoes, and onions to the pot for a one-pot meal.
- Use chicken thighs instead of pork belly for a lighter version.
- Add dried chilies or chili flakes for a spicy kick.
Tips and tricks:
- To ensure crispy skin, pat the pork belly dry with paper towels before searing.
- Use a sharp knife to score the skin before searing to help render the fat and crisp the skin.
- Let the pork belly rest before slicing to allow the juices to redistribute.
Storage instructions:
Store leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the sliced pork belly on a platter with the braising liquid spooned over it.
Garnishes:
Garnish with sliced scallions and chopped cilantro.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting advice:
- If the skin is not crispy, broil the pork belly for a few minutes before serving.
- If the braising liquid is too salty, dilute it with more water.
Food safety advice:
- Make sure the pork belly is cooked to an internal temperature of 145°F (63°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tuak is a traditional rice wine from Borneo, made by fermenting glutinous rice with yeast and sugar.
Flavor profiles:
This dish has a sweet and savory flavor with a hint of spice from the black peppercorns and cinnamon.
Serving suggestions:
Serve hot with steamed rice and your favorite vegetables.
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Region: Indonesian