Lanrou Xiqin - Chinese Braised Pork Belly

Ingredients

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)

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.
   In a large pot, bring water to a boil and blanch the pork belly for 5 minutes. Drain and set aside.
2. 2.
   In a bowl, mix together soy sauce, Shaoxing wine, dark soy sauce, oyster sauce, brown sugar, garlic, and ginger.
3. 3.
   Heat a wok or deep skillet over medium heat and add the pork belly, fat side down. Cook until the fat starts to render and turn golden brown.
4. 4.
   Flip the pork belly and add the star anise and cinnamon stick. Pour in the sauce mixture and chicken broth.
5. 5.
   Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork belly is tender and the sauce has thickened.
6. 6.
   Remove the pork belly from the pot and let it rest for a few minutes. Slice it into bite-sized pieces.
7. 7.
   Serve the Lanrou Xiqin hot, garnished with chopped green onions. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Pork belly — Make sure to blanch the pork belly before cooking to remove any impurities and excess fat, resulting in a cleaner and more tender final dish.

Tips & Tricks

• For a richer flavor, marinate the pork belly overnight in the sauce mixture before cooking.
• If you prefer a thicker sauce, you can remove the pork belly from the pot once it's cooked and simmer the sauce on high heat until it reaches the desired consistency.
• To add a hint of spiciness, you can include a small dried chili pepper or a pinch of chili flakes to the sauce mixture.

Serving advice

Serve Lanrou Xiqin with steamed rice or noodles to soak up the delicious sauce. Add a side of steamed vegetables or a fresh cucumber salad for a refreshing contrast.

Presentation advice

Arrange the sliced pork belly on a serving platter and drizzle some of the thickened sauce over the top. Garnish with chopped green onions for a pop of color.