Slow Boat to China
Embark on a culinary voyage with "Slow Boat to China," a sumptuous braised pork belly recipe that captures the essence of Chinese home cooking. This dish features melt-in-your-mouth pork belly gently simmered in a flavorful blend of soy sauces, Shaoxing wine, and aromatic spices like star anise and cinnamon. Brown sugar adds a hint of sweetness, while fresh ginger and garlic infuse the dish with warmth and depth. The slow cooking process transforms the pork into a rich, glossy masterpiece, perfect for serving over steamed rice or noodles. With a harmonious balance of savory, sweet, and umami flavors, this hearty recipe is an impressive choice for weeknight dinners or special occasions. Prepare to savor authentic Chinese comfort food at its finest!
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Recipe Information
Ingredients
- 1.5 lbs pork belly
- 0.25 cup soy sauce
- 2 tablespoons dark soy sauce
- 0.25 cup Shaoxing wine
- 2 tablespoons brown sugar
- 1 2-inch knob, thinly sliced ginger
- 4 cloves, minced garlic
- 4 stalks, cut into 2-inch pieces green onions
- 2 whole star anise
- 1 stick cinnamon stick
- 2.5 cups water
- 1 tablespoon vegetable oil
Instructions
Cut the pork belly into 1.5-inch cubes. Set aside.
Heat a large pot or Dutch oven over medium heat and add the vegetable oil.
Add the sliced ginger, minced garlic, and green onion pieces. Sauté for 1-2 minutes until fragrant.
Increase the heat to high and add the pork belly pieces. Sear the meat on all sides until golden brown, about 5-7 minutes.
Pour in the Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom.
Add the soy sauce, dark soy sauce, and brown sugar. Stir well to coat the meat in the sauce.
Add the star anise and cinnamon stick, followed by the water. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and let it simmer gently for 90-120 minutes, stirring occasionally. Add a small amount of water if the liquid reduces too much.
Once the pork is tender and the sauce is thickened, remove from heat and discard the star anise and cinnamon stick.
Serve the pork hot with steamed rice or noodles, garnished with additional green onions if desired.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 32.9 g | 165% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 7.1 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 383 mg | 8% | |
*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.
