Wine-Braised Pork Belly: Juicy, Fragrant, and Tender for Special Occasions
Must-Try for Lunar New Year! Wine-Braised Pork Belly Recipe – Tender and Flavorful
Introducing a classic pork belly dish, a must-have for Lunar New Year gatherings! Instead of boiling in water, we’re using red wine to perfectly eliminate any gamey odor and lock in the juicy goodness. The subtle aroma of wine combined with the sweetness of pineapple creates a wonderfully chewy yet tender texture that’s truly exceptional. This recipe elevates your festive table with a sophisticated and delicious centerpiece.
Main Ingredients
- Pork Belly with Skin (Whole) 720g
- Red Wine 180ml
- Canned Pineapple (with syrup) 430g
- Onion 80g (approx. 1/2 medium)
- Green Onion 40g (approx. 1/2 stalk)
- Ginger (sliced) 1 Tbsp
- Garlic (sliced) 2 Tbsp
Seasoning & Aromatics
- Oyster Sauce 1 Tbsp
- Soy Sauce 1 Tbsp
- Black Pepper 1 tsp
- Oligodang (Korean corn syrup) 2 Tbsp
- Oyster Sauce 1 Tbsp
- Soy Sauce 1 Tbsp
- Black Pepper 1 tsp
- Oligodang (Korean corn syrup) 2 Tbsp
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Rinse the whole pork belly thoroughly and pat it dry.
Step 2
Cut the pork belly with skin in half to make it easier to handle and cook evenly. This helps the flavors penetrate better.
Step 3
We’ll be using both the pineapple chunks and the syrup from the canned pineapple. The syrup will contribute to tenderizing the meat and adding a lovely aroma.
Step 4
Measure out 180ml of red wine. This will be crucial for removing any pork odor effectively.
Step 5
Prepare the aromatics. Thinly slice the ginger and garlic. Cut the green onion into 5cm lengths, and the onion into about 2cm thick slices.
Step 6
In a heavy-bottomed pot, combine the red wine (180ml), pineapple syrup, black pepper (1 tsp), soy sauce (1 Tbsp), oyster sauce (1 Tbsp), and oligodang (2 Tbsp). Bring this mixture to a boil over high heat to create the braising liquid.
Step 7
Once the liquid is boiling vigorously, carefully place the pork belly into the pot with the skin side facing upwards. Placing the skin side down can sometimes lead to a stronger pork odor.
Step 8
Arrange the canned pineapple chunks on top of the pork belly. Add the sliced garlic, ginger, and the chopped green onions and onions around the meat to infuse it with flavor as it cooks.
Step 9
Cover the pot with a lid, and once it comes back to a simmer, reduce the heat to medium-low. Let it braise for 40 minutes. This gentle cooking process ensures the pork belly becomes incredibly moist and tender inside.
Step 10
During the 40-minute braising time, turn the piece of pork belly over 3 to 4 times. This ensures that all sides absorb the delicious braising liquid evenly.
Step 11
Keep the lid on and continue to let it simmer. The goal is for the sauce to reduce and thicken, concentrating its flavors around the meat.
Step 12
After 40 minutes, test for doneness by piercing the pork belly with a chopstick or skewer. If clear juices run out, it’s perfectly cooked. If any pink liquid appears, continue to cook for a bit longer.
Step 13
Reduce the heat to low, remove the lid, and spoon the reduced sauce over the pork belly for about 1 minute. This step adds a beautiful glaze and intensifies the flavor on the surface.
Step 14
Carefully remove the cooked pork belly from the pot and let it rest for a few minutes until it’s slightly cooled. Then, slice it into approximately 0.5cm thick pieces. Resting prevents the meat from falling apart when sliced.
Step 15
For an extra burst of flavor and a refreshing contrast, serve with a tangy radish salad (Mu Saengchae). Here’s a link to the recipe: @7016919
Step 16
Your Wine-Braised Pork Belly is ready! It’s incredibly tender, packed with juices, and infused with the delightful aromas of wine and pineapple. Enjoy this special dish that adds a touch of elegance to your celebration. Happy cooking!
