Ingredients with Measurements:
- 2 lbs pork belly, skin on
- 1/4 cup soy sauce
- 1/4 cup Shaoxing wine
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 4 garlic cloves, minced
- 1 inch ginger, peeled and minced
- 2 green onions, sliced
- 2 cups chicken broth
- 1/4 cup hoisin sauce
- 1 tbsp cornstarch
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Wok or large skillet
- Tongs
- Slotted spoon
- Baking sheet
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a large pot, bring water to a boil and add the pork belly. Boil for 15 minutes, then remove from heat and drain.
3. In a small bowl, mix together soy sauce, Shaoxing wine, and brown sugar.
4. In a wok or large skillet, heat vegetable oil over medium-high heat. Add Sichuan peppercorns and stir-fry for 30 seconds.
5. Add garlic, ginger, and green onions to the wok and stir-fry for another 30 seconds.
6. Add the pork belly to the wok and stir-fry for 5 minutes or until browned.
7. Add the soy sauce mixture and chicken broth to the wok. Bring to a boil, then reduce heat and simmer for 1 hour or until the pork belly is tender.
8. Remove the pork belly from the wok and place it on a baking sheet lined with aluminum foil.
9. In a small bowl, mix together hoisin sauce and cornstarch. Brush the mixture over the pork belly.
10. Bake the pork belly in the oven for 15 minutes or until the skin is crispy.
11. Remove from the oven and let it cool for 5 minutes before slicing.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour and 20 minutes
Temperature:
- Boiling water
- Medium-high heat
- Simmering heat
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 38g
- Carbohydrates: 14g
- Protein: 27g
Substitutions for ingredients:
- Pork belly can be substituted with beef brisket or chicken thighs.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Sichuan peppercorns can be substituted with black peppercorns.
- Hoisin sauce can be substituted with oyster sauce or barbecue sauce.
Variations:
- Add vegetables such as bok choy or carrots to the wok for a more balanced meal.
- Use different spices such as star anise or cinnamon to add more flavor to the dish.
- Make a spicy version by adding chili flakes or hot sauce to the soy sauce mixture.
Tips and Tricks:
- Make sure to dry the pork belly with paper towels before stir-frying to prevent splatters.
- Score the skin of the pork belly before boiling to help it crisp up in the oven.
- Let the pork belly cool before slicing to prevent it from falling apart.
Storage Instructions:
- Store the leftover pork belly in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat the oven to 350°F.
- Place the pork belly on a baking sheet and bake for 10-15 minutes or until heated through.
Presentation Ideas:
- Serve the sliced pork belly on a bed of rice or noodles.
- Garnish with sliced green onions or cilantro.
Garnishes:
- Sliced green onions
- Cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Chinese broccoli
Suggested Side Dishes:
- Steamed dumplings
- Egg drop soup
- Hot and sour soup
Troubleshooting Advice:
- If the pork belly is tough, simmer it for an additional 30 minutes or until tender.
- If the skin is not crispy enough, broil it for a few minutes before serving.
Food Safety Advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Twice cooked pork belly is a traditional Sichuan dish that originated in China.
Flavor Profiles:
- Savory, sweet, and slightly spicy.
Serving Suggestions:
- Serve hot with steamed rice and stir-fried vegetables.
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Region: Chinese