Braised Pork Belly Recipe – European Special
Braised Pork Belly is a luxurious dish that transforms a humble cut of meat into a melt-in-your-mouth experience. Slowly cooked in a flavorful broth with aromatic herbs and spices, the pork becomes tender and infused with rich flavors. This dish is a celebration of comfort food at its finest, offering a crispy exterior and a succulent interior. Whether served with mashed potatoes, rice, or crusty bread, Braised Pork Belly is sure to impress at any dinner table.
- Prep Time15 min
- Cook Time2 hr
- Total Time2 hr 15 min
For the Pork Belly:
- 1.5 lbs (700g) pork belly, cut into 1-inch cubes
- 1 tablespoon oil (vegetable or sesame)
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 2 green onions, chopped (white and green parts separated)
For the Braising Sauce:
- ½ cup soy sauce (low sodium recommended)
- ¼ cup Shaoxing wine (or dry sherry)
- 2 tablespoons dark soy sauce (for color and depth)
- 3 tablespoons brown sugar (or rock sugar)
- 1 cup chicken broth or water
- 1 star anise (optional)
- 1 cinnamon stick
- ½ teaspoon five-spice powder (optional)
For Garnish:
- Chopped green onions
- Toasted sesame seeds
- Steamed bok choy or vegetables (optional)
Blanch the Pork Belly (Optional for a Cleaner Taste):
Bring a pot of water to a boil and add the pork belly pieces.
Simmer for 5 minutes to remove excess fat and impurities.
Drain and rinse the pork belly under cold water. Set aside.
Sear the Pork Belly:
Heat 1 tablespoon oil in a large pan over medium-high heat.
Add the pork belly pieces and sear until browned on all sides (4-5 minutes).
Add garlic, ginger, and the white parts of the green onions. Sauté for 1 minute until fragrant.
Simmer in Braising Sauce:
Pour in soy sauce, Shaoxing wine, dark soy sauce, brown sugar, and chicken broth. Stir well.
Add star anise, cinnamon stick, and five-spice powder (if using).
Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 – 2 hours.
Stir occasionally and check if the sauce thickens and the pork becomes tender.
Final Touch & Serve:
Once the pork is fork-tender and the sauce is thick and glossy, remove from heat.
Garnish with chopped green onions and sesame seeds.
Serve hot with steamed rice and vegetables.
Recipe Notes:
Meat Selection: Choose a well-marbled pork belly for optimal flavor and tenderness.
Braising Liquid: Enhance the depth of flavor by incorporating ingredients like soy sauce, garlic, and ginger into the braising liquid.
Cooking Time: Slow cooking is key; braise the pork belly for several hours to achieve the desired tenderness.
Serving Suggestions: Pair with mashed potatoes, steamed rice, or sautéed greens to complement the rich flavors of the pork.
Storage: Leftovers can be refrigerated for up to 3 days and are often more flavorful the next day.
