Braised Pork Belly

This braised pork belly is slow-cooked until fork tender for a melt in your mouth dish.

Photo credit: Canada Pork

Cut: Pork Belly

Prep Time: 10 minutes

Cook Time: 1 hour 45 minutes
Number of Servings: 6

Ingredient

• 1 1/2 lb (750 g) pork belly

• 1 cup (250 mL) Shaoxing rice wine*

• hot water

• 2-inch fresh ginger knob, peeled and thinly sliced

• 2 star anise

• 1 cinnamon stick

• 1/4 cup (60 mL) light soy sauce

• 2 Tbsp (30 mL) dark soy sauce

• 3 Tbsp (45 mL) brown sugar

Directions:

1. In a pot of boiling water, blanch pork belly skin side down over medium heat; for about 10 minutes. Skimming off any impurities that surface. Remove the pork belly. Place in a colander and rinse under running water.

2. Cut pork belly in half lengthwise and then into 2-inch cubes. Use butcher’s string to tie pork cubes like a parcel.

3. In a pot, add Shaoxing rice wine, hot water (barely cover the meat), ginger, star anise, cinnamon stick, light and dark soy sauce and bring to a boil over medium-high heat. Cover and reduce heat to medium-low, simmering for a least 1 -1 1/2 hours or until pork is fork-tender; stirring occasionally.

4. Turn heat to medium and add brown sugar. Reduce the sauce, stirring occasionally until thickened.

5. Remove from the heat and serve immediately with rice or steamed vegetables.

Note: Dry sherry can be substituted for Shaoxing rice wine.

Nutritional Analysis:

YIELD:

6 servings.
 

SERVING SIZE:

per 1 serving.

Per Serving
Calories	660
Total Fat	60 g
Saturated Fat	22 g
Cholesterol	80 mg
Carbohydrates	10 g
Fiber	0 g
Sugars	8 g
Protein	12 g
Sodium	710 mg
Potassium	297 mg

Source: SaskPork