Achieving the perfect braised pork belly goes beyond following a recipe; the cooking technique is the real game-changer. Even with identical ingredients, the outcome can vary drastically from one cook to another.
Take my friend, for instance. Her braised pork always turns out tough, dry, and slightly off-putting in aroma. Initially, she blamed it on the meat’s freshness, but the real culprit was her cooking method.
Many home cooks tend to overdo it with seasonings, thinking more is better. However, this often disrupts the dish’s balance. Through years of cooking, I’ve discovered two simple ingredients that elevate braised pork to perfection.
1. Balsamic Vinegar
This is a secret weapon for braising and stewing. Its mild acidity tenderizes the meat quickly while eliminating any gamey odors. Plus, it enhances the overall flavor, making the dish irresistibly aromatic.
Mastering these two ingredients guarantees a melt-in-your-mouth braised pork that’s rich yet not greasy—perfect for pairing with hot rice.
2. Hawthorn Fruit
Packed with organic acids, hawthorn fruit tenderizes the meat fibers, resulting in a succulent texture. Use it sparingly, though, as too much can overpower the dish with sourness.
Here’s a tried-and-true recipe to get you started:
Ingredients
Pork belly: 500g
Scallions
Ginger, garlic
Star anise, cinnamon, bay leaves
Hawthorn fruit (or dried plums)
Salt, rock sugar, cooking oil
Light soy sauce, dark soy sauce
Instructions
Clean the pork belly and pat dry. Sear the skin side in a hot pan until lightly browned. This removes any odors, softens the skin, and imparts a rich aroma.
Cut the pork into bite-sized pieces. Blanch in cold water with ginger slices, scallions, and cooking wine. Skim off the foam, then rinse the meat after 3 minutes.
Stir-fry the pork until slightly browned and rendered. Add rock sugar, caramelizing it to a golden hue. Once the meat is evenly coated and fragrant, proceed to the next step.
Sauté scallions, ginger, star anise, cinnamon, and bay leaves for aroma. Add light and dark soy sauce, then pour in boiling water to just cover the meat. Stir in hawthorn fruit and a teaspoon of balsamic vinegar for tenderness and a subtle tang.
Simmer on low heat for 40 minutes until the pork is tender. Remove the spices, then reduce the sauce over high heat until glossy.
Serve the pork in a bowl, garnished with fresh scallions.
The result? A glossy, mahogany-hued pork belly with tender fat and flavorful lean meat, infused with the subtle aroma of cinnamon and star anise. Pair it with steamed rice or sticky rice for a truly satisfying meal.
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