Tender Braised Pork Belly in Chinese Style
Savory Chinese-Style Braised Pork Belly Recipe with Star Anise
This Chinese-style braised pork belly is incredibly tender and savory, making it a perfect dish for entertaining guests. Its rich flavor is enhanced by the subtle aroma of star anise. Serving it with shredded scallions and onions adds a refreshing crispness and complexity to the dish. This recipe will guide you to create an impressive Chinese delicacy right in your own kitchen.
Main Ingredients
- 1kg Pork Belly
- 5 King Oyster Mushrooms
- 3 Fresh Shiitake Mushrooms
- A small amount of shredded Scallions
- A small amount of shredded Onion
Pork Belly Stock Ingredients
- 5 cups Water
- 1/2 Onion (cut into large pieces)
- 1 tsp Whole Peppercorns
- 1 slice Ginger
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1 sheet Dried Kelp (Kombu, approx. 5x5cm)
- 5 cloves Garlic (whole)
- 2 Dried Red Chilies (optional)
Braising Liquid Ingredients
- Pork belly stock (with fat skimmed off)
- 5 Tbsp Corn Syrup (or Maltose)
- 1 Tbsp Chinese Soy Sauce (Dark Soy Sauce or Kecap Manis)
- 1/2 Star Anise
- 1 slice Ginger (thinly sliced)
- 1 Tbsp Cooking Sake (or Mirin)
- 5 cups Water
- 1/2 Onion (cut into large pieces)
- 1 tsp Whole Peppercorns
- 1 slice Ginger
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1 sheet Dried Kelp (Kombu, approx. 5x5cm)
- 5 cloves Garlic (whole)
- 2 Dried Red Chilies (optional)
Braising Liquid Ingredients
- Pork belly stock (with fat skimmed off)
- 5 Tbsp Corn Syrup (or Maltose)
- 1 Tbsp Chinese Soy Sauce (Dark Soy Sauce or Kecap Manis)
- 1/2 Star Anise
- 1 slice Ginger (thinly sliced)
- 1 Tbsp Cooking Sake (or Mirin)
Cooking Instructions
Step 1
First, prepare the ingredients for the stock to tenderize the pork belly and remove any gamey odor. Cut the onion into large chunks and slice the ginger thinly.
Step 2
Cut the pork belly into strips approximately 1cm thick. You can also braise it as a whole piece, but cutting it beforehand allows the seasoning to penetrate more evenly, resulting in a tastier dish.
Step 3
Fill a pot with plenty of water and bring it to a rolling boil. Once boiling, add the prepared pork belly and blanch for about 10 minutes to remove impurities. This step is crucial for eliminating any unwanted smells.
Step 4
Transfer the blanched pork belly to a bowl of cold water and rinse it thoroughly under running water. This removes any remaining impurities or grease from the surface, ensuring a cleaner taste.
Step 5
In a pot for the pork belly stock, combine 5 cups of water, the large-cut onion, whole peppercorns, ginger slices, 2 tablespoons of doenjang, 1 sheet of kelp, 5 whole garlic cloves, and 2 dried red chilies (if using). Bring to a boil over high heat. Once boiling, add the prepared pork belly, reduce the heat to medium-low, and simmer for about 20-30 minutes, or until the pork belly is tender. Cooking it until thoroughly tender is key.
Step 6
Remove the cooked pork belly from the stock and let it cool slightly. Then, cut it into bite-sized chunks, about 2-3cm thick. Avoid cutting it too small, as it might break apart during the braising process.
Step 7
Strain the pork belly stock through a fine-mesh sieve to remove any solids. Let the strained stock cool in a cool place; a layer of fat will rise to the surface. Skim off this fat layer, reserving the clear liquid for braising. Using a clear stock will result in a cleaner and deeper flavor.
Step 8
In a wide pot or pan, combine the skimmed pork belly stock, 5 tablespoons of corn syrup, 1 tablespoon of dark soy sauce, 1/2 star anise, 1 thinly sliced ginger piece, and 1 tablespoon of cooking sake. Mix well to create the braising liquid. Add the cut pork belly to this liquid and braise over medium-low heat for about 30 minutes, allowing the pork to absorb the flavors. Flip the pork belly occasionally to ensure even coating.
Step 9
While braising, use a spoon to ladle the liquid from the bottom of the pot over the pork belly. This helps the pork absorb the sauce evenly and prevents it from burning. Repeating this basting process will give the pork belly a glossy and moist finish.
Step 10
Once the pork belly is tender and well-braised, add the king oyster mushrooms and fresh shiitake mushrooms, cut into appropriate lengths, to the same pot. Continue to cook them in the remaining braising liquid until they are tender and have absorbed the flavors. The moisture from the mushrooms will meld with the braising sauce, enhancing the overall taste.
Step 11
Arrange the tender braised pork belly and mushrooms attractively on a serving plate. Generously spoon the delicious braising liquid from the pan over the pork belly. This creates a beautifully glazed and appetizing Chinese-style braised pork belly.
Step 12
Finally, garnish generously with freshly julienned scallions and onions. The crispness and freshness of the scallions and onions cut through the richness of the pork belly, making the dish less heavy and more enjoyable. This dish pairs wonderfully with a bowl of hot steamed rice for a satisfying meal.
