Oh, hi there, pork belly lovers! It’s been a busy day for yours truly for the past few weeks, or should I say, months? Oh, no, folks! Don’t think I wasn’t making anything to add to meiscookery just because I was busy. I was, I am and has been. LOL!
This Braised Pork Belly is one of the recipes I’ve made during my “busy” days. I made this recipe three times already within the last three weeks, I admit. Haha! And today, I am sharing with you how easy to make this tasty dish.
Braised Pork Belly has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork belly is soft and could almost melt in your mouth. My mouth is literally watering as I am writing this dish right now. It makes me wanna make some again soon. LOL!
I hope you enjoy making this Braised Pork Belly at home, and I’d definitely love to hearing any of your feedback(s) afterwards.
- 3 cups water for Parboiling
- 3 to 5 lbs pork belly with skin, sliced or cut into 2-inch cubes
- ¼ cup light/low-sodium soy sauce
- 3 tablespoons dark soy sauce
- 1/4 cup mirin or sweet rice wine
- 5 cloves garlic, crashed
- ¼ cup sliced ginger
- ¼ cup brown sugar
- 3 star anise
- 2 bay leaves
- 5 dried Thai (chili) peppers, (we prefer spicy but this is optional)
- Ground black pepper, to taste
1. Bring a large pot of lightly-salted water to boil. Blanch the pork belly for 10 to 15 minutes. Remove pork from pot and wash the gunk off the pork with cold (running) water. Discard hot water and and rinse the pot.
2. Slice, or cut pork belly into 2-inch cubes.
3. In the same pot, add pork belly, light soy sauce and dark soy sauce, sweet rice wine, garlic, ginger, sugar, star anise, bay leaves and peppers. Add enough water to barely cover the meat. Cook for 60 minutes over low heat.
4. When done simmering, season with black pepper to taste. Adjust the seasoning if needed. Turn to high heat, take the lid off and let the liquid evaporate, about 5 to 8 minutes. Stir the pork to make sure the meat is covered with sauce and browned evenly. The sauce should be caramelized and glistening that covers the tender pork belly.
5. Transfer to a serving platter or bowl, and top with sliced green onions and toasted white sesame seeds. Serve hot over steamed, or Shanghai fried rice.
To add any oil when making this dish is not neccesary because there would be a lot of fat coming out from the pork belly. However, adding a tablespoon extra virgin olive oil, or organic coconut oil is not gonna hurt you. In fact, it enhances the flavor even more, and it makes the dish taste “healthier”, too. If you like onion, garnish it with some otherwise it is optional.