Low Sodium Braised Pork Belly
Savor the rich, melt-in-your-mouth goodness of Low Sodium Braised Pork Belly, a flavorful twist on a classic comfort dish. This recipe delivers all the indulgence of tender, slow-cooked pork belly without the sodium overload, making it a heart-healthy option. Infused with aromatic spices like star anise, cinnamon, and bay leaves, and elevated with fresh ginger, garlic, and spring onions, each bite is a delightful balance of savory and slightly sweet. A low-sodium blend of chicken broth, soy sauce, and rice vinegar forms the perfect braising liquid, while a touch of brown sugar adds depth to the sauce. Serve this fall-apart tender pork belly with steamed rice for a wholesome, satisfying meal that's both delicious and guilt-free. Ideal for family dinners or special occasions, this recipe is proof that reducing sodium doesn’t mean sacrificing flavor.
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Recipe Information
Ingredients
- 2 pounds Pork belly
- 2 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 inch piece Fresh ginger, sliced
- 3 units Spring onions, chopped
- 2 pods Star anise
- 1 unit Cinnamon stick
- 2 cups Low sodium chicken broth
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Rice vinegar
- 2 tablespoons Brown sugar
- 0.5 teaspoon Black pepper
- 2 units Bay leaves
- 1 cup Water
Instructions
Start by preparing the pork belly: Rinse it under cold water and pat it dry with paper towels. Cut the pork belly into 2-inch pieces.
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Once hot, add the pork belly pieces and brown them on all sides, about 8 minutes.
Remove the pork belly from the pot and set aside. In the same pot, add the minced garlic, sliced ginger, and chopped spring onions. Sauté for about 2 minutes until fragrant.
Return the browned pork belly to the pot. Add the star anise, cinnamon stick, low sodium chicken broth, soy sauce, rice vinegar, brown sugar, black pepper, bay leaves, and water.
Stir well to combine all ingredients, then bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot.
Let the pork belly braise slowly for about 2 hours, checking occasionally to ensure it remains at a gentle simmer. Stir every 30 minutes.
After 2 hours, check the tenderness of the pork belly with a fork. It should be very tender and easily fall apart. If not, continue cooking and check every 15 minutes.
Once cooked to tenderness, remove the pork belly from the pot and slightly increase the heat to reduce the sauce to your desired consistency, about 10 minutes.
Return the pork belly to the pot and coat it with the reduced sauce. Serve hot with steamed rice or your choice of side.
Nutrition Facts
Calories |
5149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 510.7 g | 655% | |
| Saturated Fat | 179.6 g | 898% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 653 mg | 218% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 19.4 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2016 mg | 43% | |
*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.
