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Recipe
Taiwanese Braised Pork Belly with Soy Sauce
Savory Melts: Taiwanese Soy-Braised Pork Belly
4.7 out of 5
Indulge in the rich flavors of Taiwanese cuisine with this authentic recipe for Siān-hî ì-mī. This dish features succulent pork belly braised in a fragrant soy sauce, resulting in tender meat that melts in your mouth.
Metadata
Preparation time
20 minutes
Cooking time
2.5 to 3 hours
Total time
3 to 3.5 hours
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Omnivore, Low carb, Keto, Gluten-free, Dairy-free
Allergens
Soy
Not suitable for
Vegan, Vegetarian, Paleo, Nut-free, Egg-free
Ingredients
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1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
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4 cloves garlic, minced 4 cloves garlic, minced
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2 shallots, finely chopped 2 shallots, finely chopped
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1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
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4 tablespoons soy sauce 4 tablespoons soy sauce
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2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
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2 tablespoons rice wine 2 tablespoons rice wine
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2 tablespoons brown sugar 2 tablespoons brown sugar
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1 cinnamon stick 1 cinnamon stick
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2 star anise 2 star anise
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3 cups (710 ml) water 3 cups (710 ml) water
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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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
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1.Preheat the oven to 160°C (320°F).
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2.In a large oven-safe pot, heat the vegetable oil over medium heat.
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3.Add the pork belly, skin-side down, and sear until the skin is crispy and golden brown.
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4.Flip the pork belly and add the garlic, shallots, and ginger. Sauté for a few minutes until fragrant.
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5.Pour in the soy sauce, dark soy sauce, rice wine, and brown sugar. Stir well to combine.
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6.Add the cinnamon stick, star anise, and water to the pot. Bring to a simmer.
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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.
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8.Remove the pot from the oven and let it cool slightly before slicing the pork belly into thick slices.
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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.
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