Larou Shao Huacai - Fragrant Braised Pork Belly with Assorted Vegetables

Ingredients

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 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
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 tablespoon sugar 1 tablespoon sugar
• 1 carrot, sliced 1 carrot, sliced
• 100g (3.5 oz) mushrooms, sliced 100g (3.5 oz) mushrooms, sliced
• 100g (3.5 oz) bamboo shoots, sliced 100g (3.5 oz) bamboo shoots, sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 spring onions, chopped 2 spring onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 20g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Score the pork belly skin with a sharp knife and season with salt and pepper.
3. 3.
   Heat the vegetable oil in a large oven-safe pot over medium heat. Add the pork belly, skin-side down, and cook until the skin is crispy and golden brown. Flip the pork belly and cook for another 2 minutes.
4. 4.
   Remove the pork belly from the pot and set aside. In the same pot, add the garlic, ginger, and star anise. Sauté until fragrant.
5. 5.
   Return the pork belly to the pot, skin-side up. Add soy sauce, oyster sauce, Shaoxing wine, and sugar. Stir to combine.
6. 6.
   Add enough water to the pot to cover the pork belly. Bring to a boil, then cover the pot and transfer it to the preheated oven. Braise for 1.5 to 2 hours, or until the pork belly is tender and the flavors have melded together.
7. 7.
   Remove the pot from the oven and carefully transfer the pork belly to a cutting board. Allow it to rest for a few minutes, then slice into bite-sized pieces.
8. 8.
   Return the pot to the stovetop over medium heat. Add the carrot, mushrooms, bamboo shoots, red bell pepper, and green bell pepper. Cook until the vegetables are tender-crisp.
9. 9.
   Add the sliced pork belly back to the pot and toss gently to combine with the vegetables. Adjust the seasoning with salt and pepper if needed.
10. 10.
    Garnish with chopped spring onions and serve hot.

Treat your ingredients with care...

• Pork belly — To achieve a crispy skin, make sure to score the skin before seasoning. This allows the fat to render and the skin to crisp up during cooking.
• Shaoxing wine — If you don't have Shaoxing wine, you can substitute it with dry sherry or rice vinegar for a similar flavor profile.
• Star anise — Use whole star anise for a more authentic taste. Remove them before serving as they are not meant to be eaten.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the soy sauce, oyster sauce, and Shaoxing wine mixture for a few hours before cooking.
• If you prefer a spicier dish, add a small amount of chili flakes or Sichuan peppercorns during the braising process.
• Serve Larou Shao Huacai with steamed rice or noodles to soak up the delicious sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and satisfying meal.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.

Serving advice

Larou Shao Huacai is best served hot, allowing the flavors to meld together. Serve it as a main dish accompanied by steamed rice or noodles. Garnish with freshly chopped spring onions for a burst of freshness.

Presentation advice

To present Larou Shao Huacai beautifully, arrange the sliced pork belly on a platter and surround it with the colorful assortment of vegetables. Drizzle some of the braising liquid over the top for an appetizing shine. Sprinkle chopped spring onions as a final touch for added vibrancy.