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. The pork belly is cooked in stages with different sauces. The end result is tender and flavorful.
This is a true melt-in-your-mouth piece of meat. The flavor has an Asian flair that adds a sweet and salty complementing set of flavors from fresh and preserved ingredients.
Once cooked, this can be served simply with rice or noodles. Or it can 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.
The Chinese braised pork belly can be served with white rice, noodles, or as part of a large meal.
The braising method ends up creating a rich and sweet-salty sauce.
The end result of this long and slow braising process is a tender and sweet pork belly.
For cleaner edges, cube the pork belly after it as cooked.
Chinese Braised Pork Belly Recipe
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.
Preparation 25 minutes
Cook 2 hours
Ready in 2 hours 25 minutes
Servings 8 Servings
Ingredients
- 4 pounds pork belly
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon 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
Equipment
- 1 12 inch Dutch oven
Directions
- Trim the pork belly removing excessive fat and any other imperfections in the meat.Tip: If a lot of the fat is left on it could render out or the final result is too fatty.
- Combine the Chinese five-spice powder, salt, and pepper to create a basic rub. Rub it over the meat and leave it 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 1 hour or until the meat is firm, yet starting to soften.
- Remove the pork belly from the Dutch oven. Place on a chopping board then dice into serving-size cubes. 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 it 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 1 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, return to the heat until the pork is fully cooked and tender. When fully cooked, sprinkle the pork with the brown sugar then stir gently to make sure all the pork is covered in the 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.
Nutritional Information
Calories: 1190kcalCarbohydrates: 2gProtein: 21gFat: 120gSaturated Fat: 44gPolyunsaturated Fat: 13gMonounsaturated Fat: 56gCholesterol: 163mgSodium: 368mgPotassium: 441mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 1mgCalcium: 21mgIron: 1mg
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