Taiwanese Braised Pork Belly with Soy Sauce

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
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 4 green onions, chopped 4 green onions, chopped
• 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 (60 ml) dark soy sauce 1/4 cup (60 ml) dark soy sauce
• 1/4 cup (60 ml) oyster sauce 1/4 cup (60 ml) oyster sauce
• 2 tablespoons brown sugar 2 tablespoons 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 peppercorns 1 teaspoon black peppercorns
• 2 cups (470 ml) water 2 cups (470 ml) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugars: 6g)
• Protein: 20g
• Fiber: 1g
• Salt: 3g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the pork belly and blanch for 5 minutes to remove impurities. Remove the pork belly 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 soy sauce, rice wine, dark soy sauce, oyster sauce, brown sugar, star anise, cinnamon stick, five-spice powder, and black peppercorns to the pot. Stir well to combine.
4. 4.
   Return the pork belly to the pot, ensuring it is fully submerged in the sauce. Bring to a boil, then reduce the heat to low. Cover and simmer for 2 to 3 hours, or until the pork belly is tender and the flavors have melded together.
5. 5.
   Once cooked, remove the pork belly from the pot and let it rest for a few minutes. Slice it into bite-sized pieces.
6. 6.
   Serve the braised pork belly over steamed rice, drizzling some of the sauce over the top. Garnish with chopped 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 a richer flavor, marinate the pork belly in the sauce overnight before cooking.
• If you prefer a thicker sauce, you can simmer it uncovered for the last 30 minutes of cooking to allow it to reduce and thicken.
• 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 Soy-Braised Pork Belly with steamed rice and a side of blanched vegetables, such as bok choy or Chinese broccoli, to balance the richness of the dish.

Presentation advice

Arrange the sliced pork belly on a platter, drizzle some of the sauce over the top, and garnish with chopped green onions for a vibrant and appetizing presentation.