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Chinese Braised Pork Belly

Chinese Braised Pork Belly

Cost $25, save $15

Source: Recommended by CookPal

  • 145 Min
  • 12 Servings
  • $25

INGREDIENTS

  • Meat

    • 3 pounds skinless pork belly

  • Oil and Sugar

    • 1 tablespoon canola oil
    • ⅓ cup white sugar
    • 2 tablespoons white sugar

  • Liquid Ingredients

    • 4 cups water
    • ½ cup fino dry sherry
    • ½ cup reduced-sodium soy sauce
    • 2 tablespoons dark molasses

  • Vegetables and Aromatics

    • 5 large green onions, diagonally cut into 2-inch pieces
    • 8 cloves garlic, smashed

  • Spices and Garnishes

    • 8 whole star anise
    • 1 cucumber, thinly sliced
    • 1 green onion, thinly sliced

STEPS

1

Cut pork into eight 2x3-inch pieces.

2

Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.

3

Add 1/3 cup sugar to pot; melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium. Return pork to pot, turning pieces to coat. When sugar darkens to orange color, after about 1 minute, add water; stir to loosen any sugar stuck to the bottom.

4

Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, for about 1 hour and 45 minutes.

5

Transfer pork to a plate with a slotted spoon; loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil; simmer over medium-high heat until reduced to about 1 cup, about 30 minutes.

6

Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.

NUTRIENTS

Per 1 serving

🔥

279

Calories

  • 15
    Protein
  • 16
    Carbs
  • 17
    Fats

💡 For optimal flavor, ensure the pork is fully caramelized before adding water.Serve with steamed buns or rice for an authentic presentation.Skim off excess fat from the sauce to create a cleaner flavor profile.This dish freezes well—store leftovers in an airtight container.