Slow-Cooked Red Braised Pork Belly
Ingredients:
- 1 kg (2.2 lbs) pork belly, skin-on, cut into 2-inch pieces
- 1.5 liters (6 cups) water
- 60 ml (1/4 cup) Shaoxing rice wine or dry sherry
- 60 ml (1/4 cup) soy sauce
- 60 ml (1/4 cup) dark soy sauce
- 100 g (1/2 cup) rock sugar or brown sugar
- 6 slices of ginger, about 30g (1 oz)
- 4 green onions, cut into 3-inch segments
- 5-star anise
- 2 bay leaves
- Pinch of white pepper
Welcome to an exploration of one of China’s most beloved comfort foods: Slow-Cooked Red Braised Pork Belly. This recipe is a testament to the perfection of flavors through patience and careful preparation. With roots deeply planted in traditional Chinese cuisine, red braised pork belly delivers a sweet, savory, and melt-in-your-mouth experience. Preparing this dish allows you to engage in a culinary art that is both rewarding to make and luxuriant to savor. Let us guide you through the steps to create this tantalizing dish.
Kitchen Equipment Required:
- Large Dutch Oven or Cast-Iron Pot
- Slotted Spoon
- Measuring Cups and Spoons
- Sharp Knife and Cutting Board
- Ladle
- Mixing Bowls
Cooking Time: Total estimated time: 2 hours 30 minutes
Instructions:
Step 1: Blanch the Pork Belly
In a large pot, bring 1.5 liters (6 cups) of water to a boil. Add the pork belly pieces and blanch for 5 minutes to remove impurities. Use a slotted spoon to transfer the pork belly to a bowl of ice-cold water to halt the cooking process. Drain and set aside.
Step 2: Caramelize the Sugar
In a large Dutch oven or cast-iron pot, add the rock sugar and 60 ml (1/4 cup) of water over medium heat. Stir until the sugar dissolves and turns a deep amber color. Be cautious not to burn the sugar.
Step 3: Brown the Pork
Carefully add the blanched pork belly pieces to the caramelized sugar. Stir-fry for 5-7 minutes until the pork is well-coated and browned. This will help the flavors penetrate the meat.
Step 4: Add Flavorings
Pour in the Shaoxing rice wine, soy sauce, dark soy sauce, and mix thoroughly. Add the ginger slices, green onion segments, star anise, bay leaves, and white pepper. Stir to combine.
Step 5: Simmer
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 1.5 to 2 hours, stirring occasionally. The pork should be tender, and the sauce thickened and glossy.
Step 6: Adjust and Serve
Taste and adjust seasoning if needed. Remove from heat and let sit uncovered for a few minutes to thicken further. Serve hot with steamed rice and garnish with freshly chopped green onions, if desired.
Conclusion: By following this recipe, you’ve engaged with an iconic dish that effortlessly melds tradition and rich taste. Slow-Cooked Red Braised Pork Belly isn’t just a meal; it’s an experience that invites you to appreciate the intricate balance of flavors developed over a slow simmer. This dish stands out as a statement of love and patience, perfect for sharing with family and creating a moment of warmth and togetherness. Revel in the luscious, tender pork enveloped in a compelling sauce that gently whispers its historical heritage.
