Braised pork belly is brimming with savory flavors of quail eggs laced in the luscious fatty yet tender and aromatic pork. Most noteworthy, this braised pork belly dish is incredibly easy to cook, and the ingredients are readily available. With just one flavoring packet, you’ll achieve an authentically delectable and flavorful pot of braised pork belly.
The ideal cut of meat for this dish is pork belly, which has alternating layers of fat and lean meat, contributing to its delectable flavor. However, if you prefer less fatty meat, opt for the lower cut of pork belly (with more lean meat).
Braised pork belly exudes a savory combination of soft-boiled quail eggs enveloped within the melt-in-your-mouth richness and aroma of tender pork.
After cleaning the pork belly, cut it into smaller pieces. Next, bring water to a boil and submerge the pork into the boiling water. Once the water returns to a boil, remove the pork. Subsequently, place the pork belly in a pot and sear it over low heat, allowing excess fat to render out. This technique prevents the pork belly from becoming overly fatty, resulting in a much more flavorful dish.
Once the pork has released some of its fat, remove it from the pot. Drain the rendered fat, leaving only a small amount in the pot. Add rock sugar to the pot and stir until the sugar caramelizes. It’s important to note that using rock sugar in braised pork belly enhances the dish’s appearance and imparts a delightful aroma. If white sugar is used, it can easily burn if the heat is not carefully controlled, leaving a bitter aftertaste.
Sautéing the rock sugar with a bit of oil allows the sugar to dissolve gradually, achieving the desired caramel color. After caramelizing the sugar, add the pork belly along with some star anise and dried mandarin orange peel. Stir well to ensure the pork cooks evenly.
Next, pour in some rice wine, add seasonings and soy sauce, and stir until well combined. Then, add enough boiling water to the pot, followed by two bay leaves and a few slices of ginger. Cover and simmer over low heat until the pork is fall-off-the-bone tender and the sauce has reduced and thickened. Once the pork is cooked, remove the ginger slices, star anise, and bay leaves. Taste and adjust seasonings as needed, simmer for another minute, and then turn off the heat.
A superbly crafted braised pork belly dish.
Transfer the braised pork belly to a serving plate and garnish with chopped green onions. Your delectable dish is now ready to be savored. The above are some tips for making an authentically delicious braised pork belly dish. Share these techniques with your family and friends to create a delightful culinary experience.
Note: Depending on your tolerance for spiciness, you can add chili peppers during the cooking process.
What are some delectable accompaniments to pair with braised pork belly?
Braised pork belly with pickled vegetables
Pickled vegetables complement braised pork belly by reducing the腻味 (腻味 is a sensation of fullness or satiety often associated with fatty or oily foods) associated with the dish. The crisp texture and tangy flavors of pickled vegetables effectively counteract the richness of the pork, making it a palate-cleansing accompaniment.
Braised pork belly with fresh vegetables
Fresh vegetables add vibrancy and variety to braised pork belly. The crispness of the vegetables contrasts with the decadent texture of the pork, creating a harmonious balance of flavors. This combination elevates the overall dining experience, making it a festive and memorable meal.
Braised pork belly with boiled vegetables
Boiled vegetables provide a nutritious complement to braised pork belly, adding fiber to the meal and mitigating the腻味 associated with the dish. This combination offers a wholesome and flavorful experience, making it an excellent choice for festive gatherings.
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