Taiwanese Braised Pork Belly with Soy Sauce

Ingredients

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of 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
• Fresh cilantro, for garnish (optional) Fresh cilantro, for garnish (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 8g, 5g
• Protein: 25g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat.
3. 3.
   Add the pork belly, skin-side down, and sear until the skin is crispy and golden brown.
4. 4.
   Flip the pork belly and add the garlic, shallots, and ginger. Sauté for a few minutes until fragrant.
5. 5.
   Pour in the soy sauce, dark soy sauce, rice wine, and brown sugar. Stir well to combine.
6. 6.
   Add the cinnamon stick, star anise, and water to the pot. Bring to a simmer.
7. 7.
   Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the pork belly is tender and easily pulls apart with a fork.
8. 8.
   Remove the pot from the oven and let it cool slightly before slicing the pork belly into thick slices.
9. 9.
   Serve the braised pork belly over steamed rice, drizzled with the flavorful sauce. Garnish with fresh cilantro, if desired.

Treat your ingredients with care...

• Pork belly — Choose a piece with a good balance of meat and fat for the best texture and flavor. If the skin is not crispy enough after searing, you can broil it for a few minutes at the end.
• Soy sauce — Opt for a high-quality soy sauce to ensure a rich and authentic taste. Dark soy sauce adds depth of color and flavor to the dish.
• Rice wine — Taiwanese rice wine, such as Mijiu or Shaoxing wine, is traditionally used in this recipe. If unavailable, you can substitute with dry sherry or sake.

Tips & Tricks

• For an extra layer of flavor, marinate the pork belly in the soy sauce mixture overnight before cooking.
• If you prefer a thicker sauce, you can remove the pork belly from the pot after braising and simmer the sauce on the stovetop until it reaches the desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Serving advice

Serve Siān-hî ì-mī with steamed rice to soak up the delicious sauce. Add a side of blanched vegetables, such as bok choy or Chinese broccoli, for a complete meal.

Presentation advice

Arrange the sliced pork belly on a platter, drizzle some of the sauce over it, and garnish with fresh cilantro. Serve the steamed rice in individual bowls alongside the pork belly for an appetizing presentation.