Braised Pork Belly
Indulge in the rich, melt-in-your-mouth flavors of Braised Pork Belly, a timeless comfort dish that's as elegant as it is satisfying. This recipe combines tender, slow-simmered pork belly with a fragrant blend of star anise, cinnamon, garlic, and ginger, all bathed in a savory soy sauce and rice wine broth that’s perfectly balanced with a touch of sweetness from brown sugar. With a preparation time of just 20 minutes followed by slow cooking for deep flavor development, this decadent dish is ideal for cozy family dinners or special occasions. Garnished with bright green onions and served over steamed rice or noodles, Braised Pork Belly is a showcase of tender meat and luscious sauce that will leave everyone craving seconds. Perfect for fans of Asian-inspired cuisine, this recipe delivers restaurant-quality results in your own kitchen.
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Recipe Information
Ingredients
- 2 pounds pork belly
- 2 tablespoons vegetable oil
- 1 onion
- 4 garlic cloves
- 1 inch fresh ginger
- 2 star anise
- 1 cinnamon stick
- 1 cup soy sauce
- 1 cup rice wine or dry sherry
- 2 tablespoons brown sugar
- 2 cups water
- 3 green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the ingredients by slicing the onion into thin strips. Thinly slice the garlic cloves and ginger.
Rinse the pork belly under cold water and pat it dry with paper towels. Cut the pork belly into 2-inch squares.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork belly pieces and sear them until they are golden brown on all sides, about 8-10 minutes.
Remove the pork belly from the pot and set aside. In the same pot, add the sliced onion, garlic, and ginger. Stir fry until the onion becomes translucent, about 5 minutes.
Add the star anise and cinnamon stick to the pot, then return the pork belly to the pot.
Pour in the soy sauce and rice wine, making sure to scrape up any browned bits from the bottom of the pot.
Add the brown sugar, stirring to dissolve it in the liquid. Then, add the water, ensuring the pork belly is mostly submerged.
Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the pork belly simmer gently for 2-3 hours, until the meat is tender and absorbs the flavors.
Check occasionally to make sure the liquid level remains stable, adding more water if necessary.
Once the pork belly is tender, remove the lid and raise the heat to medium to reduce the sauce slightly, about 10-15 minutes.
Season with salt and pepper to taste. Sprinkle with sliced green onions before serving.
Serve the braised pork belly hot, with steamed rice or noodles.
Nutrition Facts
Calories |
5582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 509.7 g | 653% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 11106 mg | 483% | |
| Total Carbohydrate | 70.5 g | 26% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 24.5 g | ||
| Protein | 114.0 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2697 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
