Tōa-tn̂g pau sió-tn̂g with Braised Pork Belly

Ingredients

• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 4 cups (950ml) chicken stock 4 cups (950ml) chicken stock
• 2 cups (470ml) water 2 cups (470ml) water
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon rice wine 1 tablespoon rice wine
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 2 slices ginger 2 slices ginger
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 2 dried red chilies (optional) 2 dried red chilies (optional)
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

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

Preparation

1. 1.
   In a bowl, combine soy sauce, minced garlic, brown sugar, and rice wine. Mix well.
2. 2.
   Place the pork belly in a shallow dish and pour the marinade over it. Rub the marinade into the meat, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for best results.
3. 3.
   Heat vegetable oil in a large pot over medium heat. Add ginger, star anise, cinnamon stick, and dried red chilies (if using). Sauté for a minute until fragrant.
4. 4.
   Add the marinated pork belly to the pot, skin side down. Sear until the skin is crispy and golden brown.
5. 5.
   Pour in the chicken stock and water, ensuring the pork belly is fully submerged. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for 2-3 hours, or until the pork belly is tender and the flavors have melded together.
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.
   Strain the broth to remove any solids, then return it to the pot. Bring the broth to a simmer.
8. 8.
   To serve, place a few slices of pork belly in a bowl and ladle the hot broth over it. Garnish with fresh cilantro or green onions.

Treat your ingredients with care...

• Pork belly — For the best texture, choose pork belly with a good balance of meat and fat. The skin-on variety adds extra flavor and crispiness to the dish.
• Star anise — Use whole star anise for a more authentic flavor. If you prefer a milder taste, you can reduce the amount or omit it entirely.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of rice vinegar or a drizzle of sesame oil to the broth before serving.
• If you prefer a spicier dish, you can increase the amount of dried red chilies or add a pinch of chili flakes.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• To achieve a crispy skin on the pork belly, you can broil it in the oven for a few minutes after braising.
• If you're short on time, you can use a pressure cooker to speed up the cooking process. Follow the manufacturer's instructions for cooking times.

Serving advice

Serve Tōa-tn̂g pau sió-tn̂g with steamed rice or noodles to soak up the flavorful broth. Add a side of blanched vegetables, such as bok choy or Chinese broccoli, for a complete and balanced meal.

Presentation advice

When serving, arrange the slices of pork belly neatly in the bowl and pour the hot broth over them. Garnish with fresh cilantro or green onions for a pop of color. Serve the dish piping hot to fully enjoy its comforting flavors.