Chinese Braised Pork Belly

Title: Chinese Braised Pork Belly: A Flavorful, Tender Dish You’ll Want to Make Again and Again

If you’ve ever had the pleasure of tasting Chinese Braised Pork Belly, you’ll know that it’s a dish that truly delivers on both flavor and texture. With its rich, tender meat and a savory sauce that’s both sweet and umami-packed, this dish is the epitome of comfort food. Braised pork belly is a classic dish in Chinese cuisine, often served during special occasions or family gatherings. But with the right recipe, you can recreate this flavorful dish in your own kitchen anytime you want.

Why You’ll Love Chinese Braised Pork Belly

Tender, Melt-in-Your-Mouth Pork: Braising the pork belly at low temperatures for a long period of time results in the most tender, juicy, and flavorful meat you can imagine.
Rich Flavor Profile: The combination of soy sauce, sugar, and spices creates a perfect balance of savory, sweet, and umami flavors that will leave you craving more.
One-Pot Wonder: This recipe requires minimal effort and is cooked in one pot, making cleanup a breeze.
A Showstopper Dish: With its deep, glossy appearance and irresistible aroma, Chinese Braised Pork Belly is sure to impress your guests at any gathering.

Ingredients You’ll Need

To make a traditional Chinese Braised Pork Belly, you’ll need the following ingredients:

1 lb (450g) pork belly, cut into 1-2 inch cubes
3 tablespoons soy sauce (light soy sauce)
2 tablespoons dark soy sauce (for color and deeper flavor)
1 tablespoon rice wine (Shaoxing wine is ideal, but dry sherry is a good substitute)
2 tablespoons sugar (rock sugar or white sugar works well)
2-3 slices ginger, smashed
2-3 cloves garlic, smashed
2-3 star anise
1 cinnamon stick
1-2 dried red chilies (optional, for heat)
2-3 spring onions (scallions), cut into 2-inch pieces
1 cup water or chicken stock (adjust depending on the size of your pot)
1 tablespoon cornstarch (optional, to thicken sauce)

How to Make Chinese Braised Pork Belly

This dish is relatively simple to make, but the slow braising process is what makes the pork belly so tender and flavorful. Here’s how to make this comforting dish:

1. Prepare the Pork Belly

Start by cutting the pork belly into 1-2 inch cubes, making sure to remove any excess skin if you prefer a more tender texture. If you like, you can blanch the pork belly pieces briefly in boiling water for 2-3 minutes to remove any impurities and excess fat. After blanching, drain and set aside.

2. Sear the Pork Belly

Heat a large pot or Dutch oven over medium heat. Add a small amount of oil, then add the pork belly cubes. Sear them on all sides until they turn a golden brown, which will help lock in flavor and give the pork a nice texture. Once browned, remove the pork belly from the pot and set it aside.

3. Sauté the Aromatics

In the same pot, add a little more oil if needed, then add the ginger slices, garlic, and spring onions. Sauté for about 1-2 minutes until fragrant. If you like a bit of heat, you can also add the dried red chilies at this point.

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