Kòng-ôan Delight

Ingredients

• 1.5 kg (3.3 lbs) pork belly, skin-on 1.5 kg (3.3 lbs) pork belly, skin-on
• 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, grated 2-inch piece ginger, grated
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 4 cups (950 ml) chicken broth 4 cups (950 ml) chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Steamed rice, for serving Steamed rice, for serving
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine soy sauce, dark soy sauce, rice wine, brown sugar, minced garlic, grated ginger, five-spice powder, cinnamon stick, and star anise.
2. 2.
   Place the pork belly in the bowl and coat it thoroughly with the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. 3.
   Heat vegetable oil in a large pot over medium heat. Remove the pork belly from the marinade, reserving the marinade for later use.
4. 4.
   Sear the pork belly in the pot until browned on all sides.
5. 5.
   Pour the reserved marinade and chicken broth into the pot. Bring to a boil, then reduce the heat to low 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 Kòng-ôan Delight over steamed rice, accompanied by pickled vegetables.

Treat your ingredients with care...

• Pork belly — For a crispier skin, you can score the pork belly before marinating and roast it in the oven at 220°C (425°F) for the last 15 minutes of cooking.

Tips & Tricks

• For a spicier kick, add a teaspoon of chili flakes to the marinade.
• If you prefer a thicker sauce, you can simmer the marinade separately until it reduces and thickens, then pour it over the sliced pork belly before serving.
• To enhance the flavors, allow the pork belly to marinate overnight for a more intense taste.

Serving advice

Garnish the Kòng-ôan Delight with chopped green onions and serve it with a side of steamed rice and pickled vegetables for a complete and satisfying meal.

Presentation advice

Arrange the sliced pork belly on a platter, drizzle some of the simmered sauce over it, and garnish with fresh herbs for an appetizing presentation.