Candied Pork Belly Cubes are the perfect appetizer for your next game night, neighborhood get together, or tailgating party. Sweet, salty, and spicy, everyone will love these pork bites.
Chinese Braised Pork Belly
Chinese Braised Pork Belly5 2 5 1
This version of pork belly can easily be made in a Dutch oven with the long slow cook coming from braising in a traditional Chinese method.
This is a true melt in your mouth piece of meat that has an Asian flare that adds a sweet salty complementing set of flavors.
Once cooked this can be served simply with rice or noodles, or become part of a bigger dish served in a salad or with vegetables. For an even simpler serving option serve in an Asian soup spoon or on a toothpick.
40oz (1.1kg) pork belly
1 teaspoon Chinese five spice
1 tablespoon salt
2 teaspoons black pepper
3 cups water
1 inch ginger, sliced
6 cloves garlic
1/4 cup shaoxing rice wine
2 tablespoons mushroom soy sauce
3 tablespoons brown sugar
12 inch Dutch oven
Trim the pork belly removing excessive fat and any other imperfections in the meat.
Combine the Chinese five spice, salt, and pepper to create a basic rub. Rub it over the meat and leave to rest while you set up the fire and Dutch oven.
Sear the pork belly until golden brown on both sides. Add the water, ginger, and garlic. Slowly bring to the boil then simmer for an hour or until the meat is firm, yet starting to soften.
Remove the pork from the Dutch oven. Place on a chopping board then dice into serving size cubes.
Tip: By cooking whole then slicing the serving pieces hold a sharper cube shape, if this is not important the pork belly can be diced before placing in the Dutch oven initially.
Return the cubes to the Dutch oven. There should only be about 1 cup of water remaining if more than this discard until only a cup remains. Add the shaoxing rice wine and soy sauce, return to the heat to braise then simmer for 50 minutes.
Remove the Dutch oven lid and check the pork it should be very soft and tender, if not retrn to the heat until the pork is fully coked and tender. When this occurs sprinkle with the brown sugar then stir gently to make sure all the pork is covered in the Chinese sauce. Return to the heat to simmer for 10 more minutes.
Remove from the heat then stir again to make sure all the pork belly is covered in the sauce. Serve immediately while hot.