Chinese New Year Braised Pork Belly
Jump to RecipeCelebrate the joyous occasion of Chinese New Year with a delightful dish that is sure to impress your family and friends: Braised Pork Belly. This traditional recipe not only embodies the rich flavors of Chinese cuisine but also symbolizes prosperity and good fortune. With tender, melt-in-your-mouth pork belly simmered in a savory-sweet sauce made from soy sauce, Shaoxing wine, and aromatic spices like ginger and star anise, every bite is a warm embrace for your taste buds. Whether you're hosting a festive gathering or simply looking for a comforting meal, this braised pork belly dish is the perfect centerpiece. Join us as we explore the step-by-step process to create this mouthwatering delicacy, ensuring your celebrations are filled with flavor and happiness. Get ready to master the art of Chinese cooking with this easy-to-follow recipe that will have everyone asking for seconds!
Ingredients
pork belly
Choose a pork belly with a good balance of meat and fat for the best flavor and texture. If you're looking for a leaner option, you can substitute with pork shoulder, but keep in mind it may not have the same richness.
soy sauce
Use low-sodium soy sauce if you're concerned about saltiness. Alternatively, tamari sauce can be used for a gluten-free option. For a deeper flavor, consider using dark soy sauce, which will also add a richer color to the dish.
sugar
Brown sugar can be used instead of white sugar for a more caramelized flavor. If you want a healthier alternative, try using honey or maple syrup, but adjust the amount as they can be sweeter.
shaoxing wine
Shaoxing wine adds depth and complexity; if unavailable, dry sherry or rice vinegar can be used as substitutes, but the flavor will slightly differ. Ensure to use a cooking version of these wines for the best results.
ginger
Fresh ginger is preferred for its vibrant flavor, but you can use ground ginger in a pinch. Use about 1 teaspoon of ground ginger for every thumb-sized piece of fresh ginger.
garlic
Smashing the garlic releases more flavor than mincing. If you prefer a milder garlic taste, you can reduce the number of cloves or roast them beforehand for a sweeter flavor.
star anise
Star anise provides a unique sweet and licorice-like flavor. If you can't find it, a combination of ground cinnamon and cloves can mimic the flavor, though it will not be identical.
water
Use low-sodium broth instead of water for added flavor. If you want a richer sauce, you can substitute part of the water with additional Shaoxing wine.
green onions
Green onions add a fresh, mild onion flavor. Use both the green and white parts for color and flavor. If unavailable, chives or leeks can be used as alternatives.
sesame oil
Sesame oil should be added at the end of cooking to maintain its flavor. If you don't have sesame oil, a drizzle of olive oil can work, but it will change the flavor profile of the dish.
Cooking Steps
Step 1: Prepare the Pork Belly
Cut the pork belly into 2-inch cubes and set aside. Make sure to trim any excess fat if preferred, but keep some for flavor.Step 2: Make the Sauce
In a large pot, combine soy sauce, sugar, Shaoxing wine, sliced ginger, smashed garlic cloves, star anise, and water. Stir the mixture well to dissolve the sugar.Step 3: Bring to a Boil
Bring the sauce to a boil over medium heat. This step is crucial as it allows the flavors to meld together before adding the pork.Step 4: Add the Pork Belly
Carefully add the cubed pork belly to the pot. Ensure that the meat is submerged in the sauce. Reduce the heat to low.Step 5: Simmer for Tenderness
Cover the pot and let it simmer for about 1.5 hours, stirring occasionally. This slow cooking allows the pork to absorb the flavors and become tender.Step 6: Reduce the Sauce
Once the pork is tender, remove the lid and allow it to simmer for another 10 minutes. This will reduce the sauce and concentrate the flavors.Step 7: Finish and Serve
Drizzle the braised pork with sesame oil and garnish with chopped green onions before serving. This adds a fresh flavor and a pop of color to your dish.
Frequently Asked Questions
How do I cut pork belly into cubes?
To cut pork belly into 2-inch cubes, place the pork belly slab on a cutting board. Use a sharp knife to cut through the meat, making sure to cut across the grain for tenderness. Make 2-inch wide strips and then cut across those strips to create cubes.
What is Shaoxing wine and can I substitute it?
Shaoxing wine is a Chinese rice wine used for cooking, giving depth and flavor to dishes. If you can’t find it, you can substitute with dry sherry or a mixture of white wine and a bit of rice vinegar, but the flavor will be slightly different.
How can I tell when the pork belly is tender?
Pork belly is tender when it can be easily pierced with a fork or cut with a knife. During the simmering process, check the meat occasionally; it should be soft and succulent after about 1.5 hours.
Is it safe to eat pork belly if it's not fully cooked?
No, it is important to ensure pork belly is fully cooked to an internal temperature of 145°F (63°C) for safety. The long simmering process in this recipe ensures it is cooked properly.
What does simmering mean and how do I do it?
Simmering means cooking food gently over low heat, just below boiling. You will see small bubbles forming but not a rolling boil. To achieve this, reduce the heat after the sauce boils, and adjust as needed to maintain a gentle bubbling.
How do I store leftovers of braised pork belly?
Store leftover braised pork belly in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, up to 3 months. Just make sure to reheat it thoroughly before eating.
What can I serve with braised pork belly?
Braised pork belly pairs well with steamed rice, stir-fried vegetables, or a simple side salad. You can also serve it with steamed buns or noodles to make a complete meal.
How do I clean up after cooking?
Start by washing all utensils and cutting boards used, and wipe down surfaces with a damp cloth. For any stubborn stains, a gentle scrub with soapy water should do the trick. Keeping your kitchen clean as you go will help make the process less daunting.
Additional Information
Dietary Considerations
This dish can be made gluten-free by substituting regular soy sauce with tamari or a gluten-free soy sauce alternative. For a lighter version, consider using pork tenderloin instead of belly, though this will alter the traditional richness and flavor. If you're looking for a vegetarian option, you can replicate the braising technique using firm tofu or seitan, marinating it in a similar sauce to capture those deep flavors.
Pairings
For a delightful meal, serve the Braised Pork Belly with steamed jasmine rice or fluffy bao buns to soak up the rich sauce. To complement the flavors, consider pairing it with a crisp, cold lager or a fruity red wine like Pinot Noir. Additionally, a side of stir-fried greens, such as bok choy or Chinese broccoli, would provide a vibrant color and freshness to the dish.
Serving Suggestions
Serve the Braised Pork Belly in a deep dish to showcase the glossy, caramelized sauce. Garnish generously with chopped green onions for a pop of color and fresh flavor. For a festive touch, consider adding a few slices of pickled vegetables on the side to provide a tangy contrast to the richness of the pork. Offer small bowls for guests to serve themselves, and consider presenting the dish alongside a steaming pot of jasmine rice or fresh bao buns for a complete experience.
Chinese New Year Braised Pork Belly
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Description
A rich and savory dish of tender pork belly braised in a fragrant sauce, perfect for celebrating the Chinese New Year!
Ingredients
- pork belly: 2 pounds
- soy sauce: 1/2 cup
- sugar: 1/4 cup
- shaoxing wine: 1/4 cup
- ginger: 1 thumb-sized piece, sliced
- garlic: 4 cloves, smashed
- star anise: 2 pieces
- water: 2 cups
- green onions: 2, chopped
- sesame oil: 1 tablespoon
Date Created:
12/29/2024