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Easy Chinese Braised Pork Belly Recipe

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Crackling Pork Belly Sweetstuff Gourmet Foods
Crackling Pork Belly Sweetstuff Gourmet Foods from sweetstuff.in

Description

Chinese braised pork belly, also known as Dong Po Rou, is a classic dish that has been enjoyed for centuries in China. This dish consists of succulent and tender pork belly that has been slow-cooked in a savory sauce made of soy sauce, sugar, and spices until it is melt-in-your-mouth delicious. This recipe is easy to make and perfect for a cozy night in or a special occasion.

Prep Time

Prep time for this recipe is approximately 20 minutes.

Cook Time

Cook time for this recipe is approximately 2 hours.

Ingredients

  • 1.5 pounds of pork belly, skin-on
  • 3 tablespoons of vegetable oil
  • 4 slices of ginger
  • 4 green onions, cut into 2-inch pieces
  • 1/2 cup of Shaoxing wine or dry sherry
  • 1/2 cup of soy sauce
  • 1/2 cup of sugar
  • 2 cinnamon sticks
  • 2 star anise pods
  • 3 cloves of garlic, minced
  • 2 cups of water

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Cut the pork belly into 2-inch pieces.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the ginger and green onions and cook for 1-2 minutes, until fragrant.
  3. Add the pork belly pieces to the pot and sear on all sides until browned, about 5 minutes.
  4. Add the Shaoxing wine or dry sherry, soy sauce, sugar, cinnamon sticks, star anise pods, garlic, and water to the pot.
  5. Bring the mixture to a boil and then reduce the heat to low. Cover the pot and simmer for 1.5-2 hours, or until the pork belly is tender and the sauce has thickened.
  6. Remove the pork belly from the pot and set aside.
  7. Skim any excess fat from the surface of the sauce and discard the ginger, green onions, cinnamon sticks, and star anise pods.
  8. Return the pork belly to the pot and heat through.
  9. Serve the braised pork belly with steamed rice and your favorite steamed vegetables.

Notes

  • For a spicier version, add a few slices of dried chili pepper to the pot.
  • The longer you braise the pork belly, the more tender it will become.
  • You can make this recipe a day ahead and let it sit in the fridge overnight. This will allow the flavors to meld together even more.

Nutrition Info

This recipe yields approximately 6 servings. Each serving contains:
  • Calories: 487
  • Protein: 17g
  • Fat: 41g
  • Carbohydrates: 10g
  • Fiber: 0g
  • Sugar: 9g
  • Sodium: 1,294mg

Recipes FAQ

What is pork belly?

Pork belly is a fatty and flavorful cut of meat that comes from the belly of the pig. It is commonly used in dishes like bacon, but it can also be cooked as a main dish.

What is Shaoxing wine?

Shaoxing wine is a type of Chinese rice wine that is commonly used in cooking. It has a rich, nutty flavor and is often used to add depth of flavor to sauces and marinades.

Recipe Tips

  • Be sure to sear the pork belly on all sides before braising it. This will help to lock in the flavor and keep the meat tender.
  • If the sauce is too thin, you can thicken it with a slurry made of cornstarch and water.
  • Leftover braised pork belly can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.

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