Braised pork belly

Braised pork belly

59 ratings

Yijiao, data scientist


β€žThis dish is purely delicious and it keeps well in the freezer for leftovers!β€œ

Difficulty

Hard πŸ’ͺ
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
9 g
ginger
1
green onion
2 cloves
garlic
500 g
pork belly
50 g
sugar
1 l
water
3 tbsp
vegetable oil
2
chilis (dried)
2
star anise
Β½
cinnamon stick
5
bay leaves
5 g
soy sauce
2 tsp
shaoxing wine
5
fermented tofu cubes
vegetable oil for frying
Metric
Imperial
  • 9 g ginger
  • 1  green onion
  • 2 cloves garlic
  • 500 g pork belly
  • 50 g sugar
  • 1 l water
  • 3 tbsp vegetable oil
  • 2  chilis (dried)
  • 2  star anise
  • Β½  cinnamon stick
  • 5  bay leaves
  • 5 g soy sauce
  • 2 tsp shaoxing wine
  • 5  fermented tofu cubes
  • vegetable oil for frying

Utensils

  • wok
  • strainer
  • cutting board
  • knife

Enjoy with

Riesling
An off-dry or semi-dry Riesling is always a great wine to enjoy with Asian fare, especially those with a hint of heat. The wine’s crisp, zippy mouthfeel balances out both the spice of the dish and the richness of the pork.

Nutrition per serving

Cal
462
Protein
24g
Fat
34g
Carb
16g

Step 1/4

Cut ginger into thin slices and green onion into large chunks. Mince garlic. Cut pork into bite-sized cubes.
  • 9 ginger
  • 1 green onion
  • 2 cloves garlic
  • 500 pork belly
  • cutting board
  • knife

Cut ginger into thin slices and green onion into large chunks. Mince garlic. Cut pork into bite-sized cubes.

Step 2/4

Fill wok one third of the way full with hot water. Place pork belly in water, bring to a boil, and cook for approx. 5 – 7 min. Strain and set aside.
  • wok
  • strainer

Fill wok one third of the way full with hot water. Place pork belly in water, bring to a boil, and cook for approx. 5 – 7 min. Strain and set aside.

Step 3/4

Add vegetable oil and sugar to wok and cook over medium-low heat for approx. 3 – 5 min. until it begins to lightly caramelize . Carefully add a bit of water to thin out caramel. Remove sugar from wok and set aside .
  • 50 sugar
  • 1 tbsp water
  • 3 tbsp vegetable oil

Add vegetable oil and sugar to wok and cook over medium-low heat for approx. 3 – 5 min. until it begins to lightly caramelize . Carefully add a bit of water to thin out caramel. Remove sugar from wok and set aside .

Step 4/4

Heat oil over medium-high heat, return pork to pan, and cook until fat has rendered, approx. 4 – 6 min. Discard excess oil from pan and then add green onion, ginger, garlic, chilis, star anise, cinnamon, and bay leaves. Return caramelized sugar to pan and cook for approx. 1 – 2 min. until all ingredients are evenly coated in sugar. Next, add soy sauce, wine, tofu, and water. Reduce heat to low and cook for approx. 1 – 2 hrs. until volume has reduced by half and sauce has thickened. Enjoy with aromatic rice!
  • 2 chilis (dried)
  • 2 star anise
  • Β½ cinnamon stick
  • 5 bay leaves
  • 5 soy sauce
  • 2 tsp shaoxing wine
  • 5 fermented tofu cubes
  • 1 water
  • vegetable oil for frying

Heat oil over medium-high heat, return pork to pan, and cook until fat has rendered, approx. 4 – 6 min. Discard excess oil from pan and then add green onion, ginger, garlic, chilis, star anise, cinnamon, and bay leaves. Return caramelized sugar to pan and cook for approx. 1 – 2 min. until all ingredients are evenly coated in sugar. Next, add soy sauce, wine, tofu, and water. Reduce heat to low and cook for approx. 1 – 2 hrs. until volume has reduced by half and sauce has thickened. Enjoy with aromatic rice!