Best Chinese Braised Pork Belly Recipes

CHINESE BRAISED PORK BELLY

Steps:

• 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.

CHINESE RED-COOKED PORK BELLY, BRAISED

Steps:

• Heat oil in a wok or dutch oven until shimmering.
• Add sugar to oil. Mix constantly until it melts (~370F).
• Add pork belly and sear until golden brown. Stir constantly and scrape bits of sugar that have stuck to the pot. The sugar will burn quickly so pay attention.
• Add soy sauce, dark soy sauce, rice wine, and water. Add ginger and star anise. Bring to a boil and then lower heat to a simmer.
• After an 45 minutes to an hour, remove meat to serving bowl. Boil sauce until desired consistency and skim off scum and fat. Pour over meat.
• Garnish with chopped green onions and sesame seeds. Serve.

CHINESE BRAISED PORK BELLY

Steps:

• Wash the pork belly and then blanch it in boiling water for 1 minute and drain. This gets rid of any impurities. Cut the pork belly into 4 by 2 inch pieces.
• In a medium clay pot or regular pot. Lay the scallions on the bottom in a thick layer covering the whole bottom of the pot. Lay the ginger slices on top. Add the pork belly fat side down onto the scallions and ginger
• Mix the shaoxing, soy sauces and rock sugar together and poor over the pork belly.
• Cover the pot and turn the heat to high. Once the mixture begins boiling turn the heat to sow and simmer 90 minutes.
• Turn the pork belly fat side up and simmer another 90 minutes.
• Remove the pork belly to a plate and strain the braising liquid. Using a fat separater strain out most of the grease. Place back on stove and bring to a boil. Let it reduce a bit and drizzle over the pork