Tāsìmì - Chinese Spicy Braised Pork Belly

Ingredients

• 1 kg (2.2 lbs) pork belly, skin-on 1 kg (2.2 lbs) pork belly, skin-on
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 dried red chilies, chopped 2 dried red chilies, chopped
• 3 tablespoons doubanjiang (fermented broad bean paste) 3 tablespoons doubanjiang (fermented broad bean paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon sugar 1 tablespoon sugar
• 500 ml (2 cups) chicken broth 500 ml (2 cups) chicken broth
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 35g (Saturated Fat: 12g)
• Carbohydrates: 5g (Sugars: 1g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, Sichuan peppercorns, and dried red chilies. Sauté for 2-3 minutes until fragrant.
3. 3.
   Add the doubanjiang and stir-fry for another minute.
4. 4.
   Place the pork belly, skin-side down, into the pot and sear until golden brown on all sides.
5. 5.
   Add the soy sauce, Shaoxing wine, sugar, and chicken broth to the pot. Bring to a boil.
6. 6.
   Cover the pot and transfer it to the preheated oven. Braise for 2-3 hours until the pork is tender and the flavors have melded together.
7. 7.
   Remove the pot from the oven and transfer the pork belly to a cutting board. Let it rest for a few minutes before slicing it into bite-sized pieces.
8. 8.
   Return the pot to the stovetop and simmer the sauce over medium heat until it thickens slightly.
9. 9.
   Place the sliced pork belly back into the pot and toss it gently in the sauce to coat.
10. 10.
    Garnish with chopped green onions and fresh cilantro. Serve hot with steamed rice.

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. The skin-on variety adds extra flavor and texture to the dish.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using them to enhance their aroma and flavor.
• Doubanjiang — This fermented broad bean paste is a key ingredient in Tāsìmì. Look for it in Asian grocery stores or online.

Tips & Tricks

• For an extra spicy kick, add more dried red chilies or a pinch of chili flakes.
• Letting the pork belly rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful meat.
• Serve Tāsìmì with steamed buns or lettuce wraps for a delightful contrast in textures.

Serving advice

Tāsìmì is best served hot, accompanied by steamed rice or noodles. The rich and spicy flavors of the dish pair well with a simple cucumber salad or pickled vegetables to refresh the palate.

Presentation advice

Arrange the sliced pork belly on a serving platter, drizzle the thickened sauce over it, and sprinkle with chopped green onions and fresh cilantro. The vibrant colors and enticing aroma will make this dish a feast for the eyes.