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Chinese Braised Pork Belly

Chinese Braised Pork Belly

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Title: Chinese Braised Pork Belly: A Perfect Balance of Sweet and Savory Comfort

If you’ve ever had the pleasure of trying Chinese Braised Pork Belly, you know that it’s one of those dishes that leaves an unforgettable impression. Known for its melt-in-your-mouth texture, rich flavors, and aromatic sauce, this classic Chinese dish is a favorite for many. With tender pork belly cooked in a luscious sauce made from soy, sugar, and spices, it’s a comfort food that feels both indulgent and homey. The best part? You can easily recreate this traditional dish in your own kitchen.

Why You’ll Love Chinese Braised Pork Belly

  1. Melt-In-Your-Mouth Texture: The slow braising process makes the pork belly incredibly tender, allowing the fat to render and infuse the meat with rich flavors.
  2. Rich and Flavorful Sauce: The braising liquid becomes a savory-sweet sauce that perfectly complements the pork. With the deep umami of soy sauce, the sweetness of sugar, and fragrant spices like star anise and cinnamon, this dish packs a punch in every bite.
  3. One-Pot Wonder: This dish requires minimal effort and is cooked in one pot, making it an easy cleanup option for any meal.
  4. Impressive and Delicious: Whether you’re preparing a family dinner or cooking for a special occasion, this dish is sure to impress your guests with both its appearance and flavor.

Ingredients You’ll Need

To make this delicious Chinese Braised Pork Belly, you’ll need the following ingredients:

  • 1 lb (450g) pork belly, cut into 1-2 inch cubes
  • 3 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon rice wine (Shaoxing wine is best, but dry sherry works too)
  • 2 tablespoons sugar (rock sugar is traditional but white sugar works fine)
  • 3-4 slices fresh ginger, smashed
  • 2-3 cloves garlic, smashed
  • 2-3 star anise (for that aromatic spice)
  • 1 cinnamon stick
  • 1-2 dried red chilies (optional, for a bit of heat)
  • 2-3 spring onions (scallions), cut into 2-inch pieces
  • 1 cup water or chicken stock (adjust to your pot size)

Step-by-Step Instructions

Making Chinese Braised Pork Belly is easier than you might think, though the key is to slow-cook the pork so it becomes tender and full of flavor. Here’s how you can make it at home:

1. Prepare the Pork Belly

Start by cutting your pork belly into small 1-2 inch cubes. If you prefer, you can blanch the pork in boiling water for 2-3 minutes to remove any impurities and excess fat. Once done, drain and set the pork aside.

2. Sear the Pork Belly

Heat a large pot or Dutch oven over medium heat. Add a little oil and brown the pork belly cubes on all sides. Searing the pork gives it a delicious golden-brown crust and helps lock in flavor. Once the pork is browned, remove it from the pot and set it aside.

3. Sauté the Aromatics

In the same pot, add a bit more oil if necessary. Toss in the smashed ginger, garlic, and spring onions. Stir-fry for about 1-2 minutes, allowing the aromatics to release their fragrances. If you enjoy a bit of heat, add the dried red chilies at this stage.

4. Add the Sauces and Spices

Return the seared pork belly to the pot, stirring it into the aromatic mix. Add the soy sauces (both light and dark), rice wine, sugar, star anise, and cinnamon stick. Mix everything together so the pork is evenly coated with the sauces and spices.

5. Braise the Pork Belly

Add enough water or chicken stock to just cover the pork belly. Bring the mixture to a simmer over medium heat. Once it starts simmering, reduce the heat to low, cover the pot, and let the pork belly braise for 1.5 to 2 hours. Stir occasionally. The long, slow cooking process will break down the pork belly’s fat and collagen, making it incredibly tender and flavorful.

6. Adjust the Sauce

After the braising time, check the pork belly’s tenderness. If you want a thicker sauce, mix 1 tablespoon of cornstarch with a little water to make a slurry and stir it into the sauce. Let it simmer for a few more minutes to thicken up.

7. Serve and Enjoy

Once the pork belly is tender and the sauce is thickened to your liking, it’s time to serve. Garnish with extra chopped spring onions, if desired, and serve the braised pork belly with steamed rice. The rich sauce and tender meat are perfect for soaking into a bowl of rice.

Tips for Perfect Chinese Braised Pork Belly

  • Slow and Steady Cooking: Braising the pork belly slowly is key to achieving the tender texture that makes this dish so special. Don’t rush the process.
  • Balance the Sweet and Savory: The combination of sweet sugar and salty soy sauce is what gives this dish its unique flavor. Taste the sauce as it cooks and adjust the seasoning to your liking.
  • Rock Sugar for Authenticity: If you can find rock sugar, it’s traditional in Chinese braised dishes and adds a unique sweetness to the dish. However, regular white sugar will work just fine.
  • Make Ahead: This dish actually tastes better the next day, as the flavors have more time to meld. Make it ahead of time and reheat it for a rich, flavorful meal the next day.
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