Braised Pork Belly
Tender, succulent pork belly in a fragrant sauce of ginger, green onion, and warm spices. A comforting Chinese dish made easy. Adapted from Every Grain of Rice: Simple Chinese Home Cooking, by Fuchsia Dunlop
Servings: 6 servings
Ingredients
- 1 1/2 pounds boneless pork belly with skin
- 2 tablespoons high heat oil such as avocado oil or other neutrally flavored oil
- 4 thick slices fresh ginger unpeeled, about a 2-inch piece
- 3 green onions white parts only, chop green parts for garnish
- 2 tablespoons Shaoxing wine
- 1 1/2 cups low-sodium chicken stock
- 1 teaspoon dark soy sauce
- 1 tablespoon honey
- 1 star anise
- pinch ground cinnamon
- 1 teaspoon fine sea salt
Instructions
- Cut pork belly into 1-inch chunks.
- Heat oil in a large, heavy bottomed pan over medium-high heat until nearly smoking. Add ginger and green onion whites; cook and stir until fragrant. Add pork; cook and stir 2 minutes, then drizzle with Shaoxing wine.
- Add chicken stock, soy sauce, honey, star anise, cinnamon and salt and stir well to combine; bring mixture to boil. Once boiling, reduce heat to low; cover and simmer for at least 1 1/2 hours and up to 3 hours. Stir occasionally and do not allow the liquid to boil dry; add more stock or water if needed.
- Remove and discard star anise, ginger and green onion whites. Taste and adjust seasoning as needed. To thicken any liquid that remains, remove lid and increase heat to medium-high; cook and stir to thicken sauce and coat pork belly. Serve garnished with chopped green onion.
Video
Nutrition
Calories: 659kcal | Carbohydrates: 5g | Protein: 12g | Fat: 65g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Cholesterol: 82mg | Sodium: 499mg | Potassium: 288mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg
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