Low Fat Braised Pork Belly
Indulge in the rich flavors of **Low Fat Braised Pork Belly**, a lighter take on a beloved classic, perfect for those seeking comfort food without the guilt. This recipe masterfully balances leaner cooking methods with the irresistible succulence of braised pork belly. The meat is carefully simmered to perfection with aromatic ingredients like star anise, cinnamon, garlic, and ginger, infusing every bite with a subtle warmth and complexity. A medley of carrots, onion, and celery adds natural sweetness, while low sodium soy sauce, rice vinegar, and just a touch of brown sugar create a rich, savory glaze. The dish is completed with reduced cooking liquid transformed into a thick, flavorful sauce. Serve it elegantly over fluffy rice or crisp steamed vegetables for a wholesome and satisfying meal that's equal parts hearty and healthy. Perfect for weeknight dinners or special occasions, this braised pork belly is a modern spin on tradition that doesn’t compromise on taste. Keywords: low-fat braised pork belly, healthy comfort food, lighter pork belly recipes, aromatic braised pork, Asian-style pork belly.
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Recipe Information
Ingredients
- 600 grams Pork belly
- 1000 milliliters Cold water
- 2 medium Carrots
- 1 large Onion
- 2 Celery stalks
- 3 Garlic cloves
- 1 inch Ginger
- 50 milliliters Low sodium soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 2 Star anise
- 1 Cinnamon stick
- 2 Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
Instructions
Start by placing the pork belly in a large pot and cover it with cold water. Bring to a boil, allowing it to simmer for about 5 minutes. This step helps to remove impurities and excess fat.
While the pork is simmering, peel and roughly chop the carrots, onion, and celery. Crush the garlic cloves, and slice the ginger.
After 5 minutes, remove the pork from the pot and discard the water. Rinse the pork under cold water to further cleanse it of impurities.
In the same pot (now cleaned), add a splash of water, enough to just cover the bottom, and place it over medium-high heat.
Add the chopped onion, carrots, celery, garlic, and ginger. Saute them gently just until the onion becomes translucent.
Return the pork belly to the pot, nestling it among the sautéed vegetables.
Pour in the low sodium soy sauce, brown sugar, and rice vinegar.
Add the star anise, cinnamon stick, bay leaves, salt, and black peppercorns.
Add 800 milliliters of water, or just enough to almost cover the pork belly without submerging it completely.
Bring the pot to a boil once more, then reduce the heat to low and cover the pot. Allow it to simmer gently for about 90 minutes to 2 hours.
Check the pork occasionally, turning it halfway through to ensure even cooking and flavor absorption.
Once the pork is tender and easy to pierce with a fork, remove the pork and set aside. Increase the heat to high and reduce the cooking liquid to a thicker sauce consistency, approximately 10-15 minutes.
While the sauce is reducing, slice the cooked pork into bite-sized pieces.
Finally, serve the pork belly over a bed of rice or steamed vegetables, drizzling with the reduced sauce.
Nutrition Facts
Calories |
3436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.0 g | 412% | |
| Saturated Fat | 116.1 g | 580% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 4955 mg | 215% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 35.1 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2223 mg | 47% | |
*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.
