Chinese Braised Pork Belly recipe
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Ingredients
- 3 pounds skinless pork belly 1 tablespoon canola oil ⅓ cup white sugar 2 tablespoons white sugar 4 cups water, or more if needed 5 large green onions, diagonally cut into 2-inch pieces 8 cloves garlic, smashed ½ cup fino dry sherry ½ cup reduced-sodium soy sauce 2 tablespoons dark molasses 8 whole star anise 1 cucumber, thinly sliced 1 green onion, thinly sliced
Nutrition Info
- 278.5 caloriescarbohydrate: 15.6 gcholesterol: 41.2 mgfat: 17 gfiber: 0.6 gprotein: 15 gsaturatedFat: 5.2 gservingSize: -sodium: 1284.5 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Chinese Braised Pork Belly
Directions
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Cut pork into eight 2x3-inch pieces.
Heat oil in a 6-quart Dutch oven over high heat. In 2 batches, sear pork, fat sides first, until light golden, 30 to 60 seconds per side. Transfer to a plate. Pour out all but 1 to 2 tablespoons of the drippings.
Add 1/3 cup sugar to pot, melt, stirring if needed, over medium-high heat. Cook until a light caramel color, about 1 minute. Reduce heat to medium, then return pork to pot, turning pieces to coat. When sugar darkens to an orange color, after about 1 minute, add water, stir to loosen any sugar stuck to the bottom.
Add green onions, garlic, sherry, soy sauce, molasses, star anise, and remaining 2 tablespoons sugar. If needed, add up to 1/2 cup additional water to nearly cover pork. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning occasionally, until a knife inserted 1/4 inch into the fat layer meets little resistance, about 1 hour and 45 minutes.
Transfer pork to a plate with a slotted spoon, loosely cover. Skim fat and drain solids from cooking liquid. Return 4 cups liquid to pot and bring to a boil, simmer over medium-high heat until reduced to about 1 cup, about 30 minutes. Sauce will thicken more as it cools.
Slice pork into twenty-four 1/2-inch-thick pieces. Working in batches, warm pork with half the sauce in a large nonstick skillet over medium to medium-high heat. Turn pork frequently to coat and, if desired, let sear slightly. Garnish with cucumber slices and sliced green onion.