Taiwanese Braised Pork Belly (Ian-chhiâng)

Ingredients

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, sliced 2-inch piece ginger, sliced
• 4 green onions, cut into 2-inch pieces 4 green onions, cut into 2-inch pieces
• 1 cup (240 ml) soy sauce 1 cup (240 ml) soy sauce
• 1/2 cup (120 ml) rice wine 1/2 cup (120 ml) rice wine
• 1/4 cup (50 g) brown sugar 1/4 cup (50 g) brown sugar
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470 ml) water 2 cups (470 ml) water

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 20g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the pork belly and blanch for 5 minutes to remove impurities. Drain and set aside.
2. 2.
   In the same pot, heat a tablespoon of oil over medium heat. Add the garlic, ginger, and green onions. Sauté until fragrant.
3. 3.
   Add the blanched pork belly to the pot, skin side down. Cook until the skin is golden brown and crispy.
4. 4.
   Pour in the soy sauce, rice wine, brown sugar, star anise, cinnamon stick, and water. Bring to a boil, then reduce the heat to low.
5. 5.
   Cover the pot and simmer for 2-3 hours, or until the pork belly is tender and the flavors have melded together.
6. 6.
   Remove the pork belly from the pot and let it rest for a few minutes. Slice it into thick pieces.
7. 7.
   Serve the braised pork belly with steamed rice and garnish with the braising liquid and some green onions.

Treat your ingredients with care...

• Pork belly — Make sure to blanch the pork belly before braising to remove any impurities and ensure a cleaner flavor and appearance.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the braising liquid overnight before cooking.
• If you prefer a thicker sauce, you can remove the pork belly from the pot once it's cooked and simmer the braising liquid until it reduces to your desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Taiwanese Braised Pork Belly with steamed rice, pickled vegetables, and a side of blanched greens. The tender pork belly and flavorful sauce pair perfectly with the simplicity of steamed rice, while the pickled vegetables add a refreshing tanginess to balance the richness of the dish.

Presentation advice

Arrange the sliced pork belly on a platter, drizzle some of the braising liquid over the top, and garnish with fresh green onions. The glossy caramelized exterior of the pork belly will be visually appealing, and the vibrant green onions will add a pop of color.