Braised Pork Belly

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

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:

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.
Cut pork belly in half lengthwise and then into 2-inch cubes. Use butcher’s string to tie pork cubes like a parcel.
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.
Turn heat to medium and add brown sugar. Reduce the sauce, stirring occasionally until thickened.
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