Taiwanese Braised Pork Belly (Koe-á bah)

Ingredients

• 1 kg (2.2 lbs) pork belly, sliced 1 kg (2.2 lbs) pork belly, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 3 cups (710 ml) water 3 cups (710 ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the pork belly slices and sear until browned on both sides. Remove from the pot and set aside.
3. 3.
   In the same pot, add the minced garlic and sliced ginger. Sauté until fragrant.
4. 4.
   Return the pork belly to the pot and add soy sauce, dark soy sauce, rice wine, brown sugar, cinnamon stick, star anise, and water.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the pork belly is tender and the sauce has thickened.
6. 6.
   Remove the cinnamon stick and star anise before serving.
7. 7.
   Serve the Taiwanese Braised Pork Belly with steamed rice and pickled vegetables.

Treat your ingredients with care...

• Pork belly — Choose a piece of pork belly with a good balance of meat and fat for the best texture and flavor. Slicing the pork belly into thick slices allows it to absorb the flavors of the sauce while remaining tender during the braising process.

Tips & Tricks

• For a richer flavor, marinate the pork belly in the sauce mixture for a few hours or overnight before cooking.
• If you prefer a thicker sauce, remove the pork belly from the pot once it's tender and simmer the sauce on medium heat until it reaches the 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 to soak up the flavorful sauce. Garnish with sliced green onions for a fresh and aromatic touch. Pair it with pickled vegetables or a simple cucumber salad to add a refreshing contrast to the rich and savory pork belly.

Presentation advice

Arrange the slices of Taiwanese Braised Pork Belly on a serving platter, drizzling some of the thickened sauce over the top. Garnish with a sprinkle of sesame seeds and a few cilantro leaves for an attractive presentation. Serve with steamed rice and pickled vegetables on the side.