Braise Pork Belly

Written by on in Pork & Beef & Chicken
Braised Pork Belly
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Braised Pork Belly

Recipe by chaozhousistersCuisine: Chaozhou, Chinese, Teochew, ChiuchowDifficulty: Medium
Servings

1

servings
Prep time

14

minutes
Cooking time

30

minutes

Braising is a common cooking technique that is used in the Chaozhou region. It is something that we love because it is so versatile since it can be used to cook any type of protein. In this recipe, we will make a Braised Pork Belly.

Braised pork belly is one of those dishes that just hits all the right notes. The rich, fatty pork is cooked to perfection, and melts-in-your-mouth texture. The sauce or broth that it's cooked in infuses the meat with incredible flavor, making it a dish that will leave your taste buds singing.

Braised pork belly is a dish that is made by slow-cooking pork belly in a liquid, typically a broth or sauce. The meat is first browned in a pan to create a crust, then cooked in a covered pot with the liquid and seasonings for several hours until it is tender and infused with flavor. The liquid is usually reduced at the end to create a glaze. The dish can be served sliced or shredded, and is often served with vegetables or over rice.

It's perfect for a special occasion or just a cozy night in. So, next time you're looking for a new recipe to try, give braised pork belly a go! You won't be disappointed.

Ingredients

  • Braise Base

  • 4g Licorice root

  • 6 peeled garlic cloves

  • 31g garlic

  • 2 green onion

  • 1g fennel seeds

  • 2 large bay leaves

  • 2 cardamon

  • 1 cinnamon stick

  • 1g cloves

  • 3 star anise

  • 3/4 cup light soy sauce (can use a bit of dark soy sauce for colour)

  • 5 cups water

  • (optional) fresh/dry chili peppers

  • Meat

  • 3lb pork belly (or any other meat of your choice)

Directions

  • Bring the water to boil.
  • Smash the garlic and slice the ginger so that they can release their flavour into the braise.
  • While waiting for the water to boil, rinse the pork belly under water and slice it into small rectangular pieces. Any meat should work in this braise, my preference is using pork belly because it brings a bit of sweetness to the braise.
  • Add the braise base ingredients to the pot.
  • Bring the braise liquid to boil.
  • Drop the pork belly into the braise pot.
  • Let the braise pot boil for around 20 minutes.
  • Turn off the heat and let the pork belly sit in the braise liquid.
  • The pork belly should be ready to eat after it sits in the braise for around 3 hours.
  • 10. Slice the pork belly and enjoy!
  • 11. The braise can be kept to braise other things such as eggs, meat, or bean curd. Just remember to let the braise boil for 20 minutes each day, and to remove the braise ingredients from the pot so that it does not turn sour.