Easy Five-Spice Braised Pork with Cola
Impressive Homemade Feast: Simple Five-Spice Braised Pork Made with Cola
Discover how to make a surprisingly elegant and delicious Five-Spice Braised Pork right in your own kitchen! For those unfamiliar, imagine tender pork belly slow-cooked in a rich, savory, and slightly sweet soy sauce-based broth. It’s a true ‘rice thief’ when served with a bowl of steamed rice, a fantastic appetizer with fresh vegetables, and a dish that will surely earn you applause when entertaining guests. While pork belly is excellent, feel free to experiment with other cuts of pork – they’re all delicious! This recipe ingeniously uses cola not only for color but also to enhance the flavor, eliminating the need for a complex blend of spices. Let’s create a culinary masterpiece with ease!
Parboiling Pork (Quick Blood Removal)- 1kg Pork
- 2 cups Cola
- 2 cups Water
- 1 cup Soju (or Mirin)
- 3-5 Bay Leaves
- 3 Scallion Roots
Braising Sauce- 1/2 cup Soy Sauce
- 2 tbsp Brown Sugar
- 4 tbsp Oligosaccharide (or Corn Syrup)
- 1 tbsp Minced Garlic
- 4 tbsp Cooking Wine (e.g., Mirin)
- 1 tbsp Ginger Juice
- 10 Whole Peppercorns
- 1 cup Cola
Vegetables & Seasonings- 1 Cucumber
- 1 Scallion (large)
- 1 Onion
- 2 tbsp Vinegar
- Pinch of Salt
- 2 tbsp Sugar
Wasabi Dipping Sauce- 1 tsp Wasabi Paste
- 1 tbsp Vinegar
- 1 tbsp Sugar
- Pinch of Salt
- 1/2 cup Soy Sauce
- 2 tbsp Brown Sugar
- 4 tbsp Oligosaccharide (or Corn Syrup)
- 1 tbsp Minced Garlic
- 4 tbsp Cooking Wine (e.g., Mirin)
- 1 tbsp Ginger Juice
- 10 Whole Peppercorns
- 1 cup Cola
Vegetables & Seasonings- 1 Cucumber
- 1 Scallion (large)
- 1 Onion
- 2 tbsp Vinegar
- Pinch of Salt
- 2 tbsp Sugar
Wasabi Dipping Sauce- 1 tsp Wasabi Paste
- 1 tbsp Vinegar
- 1 tbsp Sugar
- Pinch of Salt
- 1 tsp Wasabi Paste
- 1 tbsp Vinegar
- 1 tbsp Sugar
- Pinch of Salt
Cooking Instructions
Step 1
To skip the lengthy process of soaking pork to remove blood, try this quick parboiling method. In a pot, combine 2 cups of cola, 2 cups of water, and 1 cup of soju. Add 3-5 bay leaves and 3 scallion roots. Submerge 1kg of pork in this liquid and bring it to a boil for just 5 minutes. This simple step effectively removes blood and gamey odors, much like soaking for hours. After boiling, simply remove the pork from the liquid and set it aside.
Step 2
Now, it’s time to braise the pork. In a pot, combine the pre-cooked pork with all the braising sauce ingredients: 1/2 cup soy sauce, 2 tbsp brown sugar, 4 tbsp oligosaccharide, 1 tbsp minced garlic, 4 tbsp cooking wine, 1 tbsp ginger juice, 10 whole peppercorns, and 1 cup of cola. Bring the mixture to a boil. Once boiling, add the pork. Braise the pork, flipping it occasionally to ensure even coloring and flavor absorption. This will help the sauce coat the meat beautifully.
Step 3
Continue to simmer the pork gently until it becomes a deep, rich brown color and is tender. The cola not only contributes to the savory depth of flavor but also imparts a gorgeous, glossy sheen without needing a complex array of spices. Adjust the simmering time based on the thickness of your pork and the heat level to achieve perfect tenderness.
Step 4
While the pork is braising, prepare the accompanying vegetables. Wash the cucumber thoroughly and slice it diagonally (about 0.5 cm thick). Thin slices will provide a pleasant texture.
Step 5
Thinly slice the large scallion (focusing on the white parts) into 5cm lengths. Slice the onion similarly. To mellow the sharpness and enhance the crispness of these vegetables, place them in a bowl and toss with 2 tbsp vinegar, 2 tbsp sugar, and a pinch of salt. Let them marinate briefly. You can julienne the onion or slice it into rings for a more decorative presentation, though rings can be slightly trickier to eat. Choose based on your preference.
Step 6
Once the pork is perfectly braised, remove it from the pot and let it cool slightly. Cutting the pork while it’s piping hot can cause it to break apart. Allowing it to cool for a bit before slicing into manageable pieces (about 1cm thick) will help maintain its shape and create neat slices.
Step 7
Time to plate! Arrange the prepared cucumber, scallion, and onion slices attractively on a serving platter. Neatly stack the sliced braised pork on top of the vegetables. This creates a stunning presentation, making your homemade Five-Spice Braised Pork a perfect centerpiece for any home party!
Step 8
Finally, prepare the wasabi dipping sauce to complement the rich flavors of the pork. In a small bowl, combine 1 tsp wasabi paste, 1 tbsp vinegar, 1 tbsp sugar, and a pinch of salt. Mix well. Traditionally, five-spice braised pork is served with mustard sauce, but using wasabi offers a clean, zesty kick that pairs wonderfully. If you prefer mustard, simply substitute it here following the same method.
