How To Make Braised Pork Belly

Step : You will need

Step 1: Tenderize

First purchase a piece of 1 pound pork (455 g) with the rind still on. This can often be found in Asian supermarkets or you can ask your grocery butcher to leave the rind on. Start by salting the pork with 1 to 2 tablespoons of salt, rubbing it into the pork on both sides. This will both tenderize as well as flavor the meat. Set the salted pork aside for about an hour, leaving it out at room temperature.

Step 2: Garlic, Ginger, And Green Onions

While the pork is tenderizing, Use the heel of a large chef's knife and press down, crushing 3 cloves of garlic. Give them a rough chop. Next, take the ginger and coarsely cut off 5 slices. Finally, take 6 spring onions and chop off the ends and then cut into thirds.

Step 3: Rinse And Brown

After an hour has passed, take the pork and lightly rinse it, followed by pat drying it with a paper towel.

Step 4: Simmer

Heat a large wok or skillet on high heat until it starts to smoke a bit and then add 2 tablespoons of vegetable oil. Swirl the oil around a bit so as to cover much of the wok as possible and then let the oil get hot. Add the pork belly and brown, or sear, all sides of it. This will seal in the moisture and flavor of the pork. Once the pork is browned, add all the other ingredients to the wok: 6 spring onions, 3 cloves of garlic, 5 ginger slices, 1 stick of cinnamon, 2 star anise, 3/4 cup (175 ml) soy sauce, 2 cups rice wine (480 ml), 1 cup chicken stock (240 ml), and 5 tablespoons of sugar. Mix together and bring to a boil, then reduce the heat, cover and let simmer for two to three hours. Every thirty minutes or so, flip the meat so that it stays moist.

Step 5: Remove And Plate

After the pork has been braising for two to three hours, you can remove it from the wok. It is common for the pork to break apart during the cooking. This is a sign that it is done. Your pork is now ready to serve. Enjoy.