Braised Pork Belly with Soy Sauce

Ingredients

• 1.5 kg (3.3 lbs) pork belly, skin-on 1.5 kg (3.3 lbs) pork belly, skin-on
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 4 green onions, chopped 4 green onions, chopped
• 1 cup soy sauce 1 cup soy sauce
• 1 cup Shaoxing wine 1 cup Shaoxing wine
• 1 cup chicken broth 1 cup chicken broth
• 1/4 cup brown sugar 1/4 cup brown sugar
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 20g
• Fiber: 1g
• Salt: 2.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot or Dutch oven, heat the vegetable oil over medium heat.
3. 3.
   Add the pork belly, skin-side down, and cook until the skin is golden brown and crispy. Flip the pork belly and cook for another 2 minutes.
4. 4.
   Remove the pork belly from the pot and set aside.
5. 5.
   In the same pot, add the garlic, ginger, and green onions. Sauté for 2 minutes until fragrant.
6. 6.
   Add the soy sauce, Shaoxing wine, chicken broth, brown sugar, star anise, cinnamon stick, five-spice powder, and black pepper. Stir well to combine.
7. 7.
   Return the pork belly to the pot, skin-side up, and bring the liquid to a simmer.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Braise the pork belly for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
10. 10.
    Remove the pot from the oven and let the pork belly rest for 10 minutes before slicing.
11. 11.
    Serve the Braised Pork Belly with Soy Sauce over steamed rice or noodles, spooning the flavorful sauce over the meat.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with an even distribution of meat and fat for the best texture and flavor.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Star anise — Use whole star anise for a more authentic flavor. Remove them before serving as they are not meant to be eaten.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the soy sauce mixture overnight before cooking.
• If you prefer a thicker sauce, remove the pork belly from the pot after cooking and simmer the sauce on the stovetop until it reaches the desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.

Serving advice

Garnish the Braised Pork Belly with Soy Sauce with chopped green onions and serve it alongside steamed rice or noodles. The tender meat and flavorful sauce pair perfectly with a side of stir-fried vegetables or pickled cucumbers.

Presentation advice

Arrange the sliced Braised Pork Belly with Soy Sauce on a serving platter, drizzling some of the sauce over the top. Sprinkle with sesame seeds and garnish with fresh cilantro leaves for an appealing presentation.