Braised Pork Belly / china king menu-2024
Here’s a complete recipe for Braised Pork Belly a classic Chinese dish known for its rich, savory-sweet flavors and melt-in-your-mouth texture.
Ingredients (Serves 4) / china king menu
- Pork Belly: 500g (cut into 2-3 cm cubes)
- Cooking Oil: 1 tablespoon
- Sugar: 2 tablespoons (preferably rock sugar, but regular sugar works too)
- Soy Sauce:
- Light Soy Sauce: 2 tablespoons
- Dark Soy Sauce: 1 tablespoon
- Shaoxing Wine (or cooking wine): 2 tablespoons
- Star Anise: 2 pieces
- Cinnamon Stick: 1 small stick
- Ginger: 4 slices
- Garlic: 4 cloves (crushed)
- Green Onions: 2 (cut into 2-inch pieces)
- Water or Chicken Stock
- Salt: To taste
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Instructions
1. Prepare the Pork Belly
- Blanch the pork belly cubes in boiling water for 2-3 minutes to remove impurities.
- Rinse the blanched pork under cold water and set aside.
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2. Caramelize the Sugar
- Heat a wok or deep pan over medium heat and add 1 tablespoon of oil.
- Add 2 tablespoons of sugar and stir gently until it melts and turns amber in color. This will create the caramel base for the dish.
3. Cook the Pork
- Add the blanched pork belly cubes to the caramel. Stir-fry to coat the pork evenly with the caramelized sugar.
4. Add Aromatics and Seasonings
- Add ginger slices, crushed garlic, star anise, cinnamon stick, and green onion pieces to the pan. Stir-fry for about 1 minute until fragrant.
- Empty in the Shaoxing wine, light soy sauce, and dark soy sauce. Blend fit.
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5. Simmer the Pork
- Add enough water or chicken stock to cover the pork belly. Bring it to a boil.
- Cut the heat to low, cover the pan with a top, and let it boil for 45 minutes to 1 hour. Mixing rarely to prevent sticking and confirm even cooking.
6. Reduce the Sauce
- After the pork is tender and the fat is gelatinous, remove the lid and increase the heat to medium-high.
- Reduce the sauce to a thick, glossy consistency, coating the pork belly pieces. Taste and adjust seasoning with salt if needed.
7. Serve
- Transfer the braised pork belly to a serving dish and garnish with freshly chopped green onions (optional).
- Serve hot with steamed white rice or Chinese steamed buns (mantou).
Tips
- Sugar: Rock sugar gives a smoother and more refined sweetness compared to regular sugar.
- Balance Flavors: Adjust the soy sauce and sugar ratio based on your preference for saltiness and sweetness.
- Texture: For a more tender texture, cook the pork belly longer over low heat.
Enjoy your homemade