Chinese Braised Pork Belly2015-04-08
- Servings : 4
- Prep Time : 20m
- Cook Time : 3:00 h
- Ready In : 3:20 h
Chinese Braised Pork Belly is certainly a delicacy in China. In this dish, pork belly is slowly braised under the fat renders and the meat is tender as can be. This recipe with certainly fill your kitchen with the wonderful aroma of citrus, star anise and soy sauce.
- 1 1/2 -2 lbs. Pork Belly or Country Style Boneless Pork Ribs
- 4 tbsp. Dark Soy Sauce
- Juice of an orange or 1 cup
- 2 tbsp. brown sugar
- 1 tbsp. Orange Zest
- 1 tbsp. minced ginger
- 1 tbsp. minced garlic
- 1 tsp. Chinese Five Spice
- 6 cups of water
- 4 cups of pork or beef stock
Prepare the pork belly by cutting it in 1 inch cubes. In a wok, fill it with 6 cups of water and bring to a boil and add the pork belly. Let the water come back up to a boil, then reduce the heat to medium low and cover the wok.
Continue to simmer on medium low heat for 30 minutes.
From the wok, Save 4 cups of pork broth and discard the rest. This can be done by removing the pork belly with a slotted spoon, then pour the broth from the wok, into a measuring cup, and then into another bowl. Once you have save 4 cups of broth, empty the wok and discard the rest of the broth.
Once the wok is empty, pour in 4 cups of pork broth and add the pork belly back in the wok. Add the dark soy sauce, orange juice, brown sugar, orange zest, minced ginger, minced garlic, and Chinese five spice, into the wok and mix well.
Let the wok briefly come to a boil by setting the heat on high and then reduce heat to medium low and cover the wok. Continue to cook for an addition 2 ½ hours. Note( if the braising liquid starts to boil even at medium low temp, reduce the heat down to low) You’ll want the temp to be a little bit above simmering.
After 2 ½ hours are past, pour out 2/3 of the liquid out of the wok, then set the heat on high or medium high to reduce the rest of the liquid into a thick glazing on the pork belly.
Continue to stir until there is no more liquid on the bottom. Careful not to burn the pork belly.
Garnish with green onions and serve immediately with rice.