Shanghai-style Soy Braised Pork Belly

Ingredients

In this Shanghai adaptation of Kongjaban, the focus shifts from the original Korean dish of soy-braised soybeans to a Shanghai-style soy-braised pork belly. The original dish's vegetarian nature is transformed into a meat-centric delight, showcasing the bold flavors and textures of Shanghai cuisine. We alse have the original recipe for Kongjaban, so you can check it out.

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 4 tablespoons soy sauce 4 tablespoons soy sauce
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) water 2 cups (470ml) water

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 20g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the garlic, ginger, star anise, and cinnamon stick. Sauté until fragrant.
3. 3.
   Add the pork belly to the pot, skin side down, and sear until golden brown.
4. 4.
   In a bowl, mix together the soy sauce, dark soy sauce, Shaoxing wine, and brown sugar. Pour the mixture over the pork belly.
5. 5.
   Add water to the pot, ensuring the pork belly is mostly submerged. Bring to a boil.
6. 6.
   Cover the pot and transfer it to the preheated oven. Braise for 2 hours, or until the pork belly is tender and the sauce has thickened.
7. 7.
   Remove the pot from the oven and let it cool slightly before slicing the pork belly into thick slices.
8. 8.
   Serve the Shanghai-style Soy Braised Pork Belly with steamed rice or noodles, and garnish with green onions, if desired.

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. The skin-on pork belly will add a crispy element to the dish.

Tips & Tricks

• For a richer 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.
• Serve the dish with steamed buns for a traditional Shanghai-style experience.

Serving advice

Serve the Shanghai-style Soy Braised Pork Belly as a main dish alongside steamed rice or noodles. Garnish with sliced green onions for added freshness and color.

Presentation advice

Arrange the thick slices of pork belly on a serving platter, drizzling some of the sauce over the top. Garnish with a sprinkle of sesame seeds and a few whole star anise for an elegant presentation.