Indulge in a sumptuous feast of flavors with our China Braised Pork Belly recipe. This iconic dish combines succulent pork belly, slow-cooked to tender perfection, with a rich blend of soy sauce, aromatic spices, and a touch of sweetness. Each bite is a harmony of melt-in-your-mouth texture and a symphony of bold Chinese flavors. Served alongside steamed rice or nestled in fluffy bao buns, this dish is a celebration of culinary mastery and cultural heritage. Whether shared with loved ones or savored in solitary delight, every mouthful is an exquisite journey to the heart of Chinese cuisine.

Authentic Chinese Braised Pork Belly (红烧肉) Recipe

Ingredients:

• 1 kg (2.2 lbs) pork belly, skin-on
• 4 cloves garlic, minced
• 2 slices ginger
• 3 green onions, chopped into sections
• 2 star anise
• 2 cinnamon sticks
• 3 dried bay leaves
• 1/2 cup Shaoxing wine (Chinese rice wine) or dry sherry
• 1/2 cup light soy sauce
• 1/4 cup dark soy sauce
• 1/4 cup rock sugar or brown sugar
• 2 cups water
• 1 tablespoon vegetable oil

Instructions:

1- Rinse the pork belly under cold water and pat dry with paper towels. Cut the pork belly into 2-inch thick pieces.

2- Heat vegetable oil in a large wok or Dutch oven over medium heat. Add the pork belly pieces and sear until browned on all sides, about 5-7 minutes. Remove the pork belly from the wok and set aside.

3- In the same wok or Dutch oven, add minced garlic, ginger slices, chopped green onions, star anise, cinnamon sticks, and dried bay leaves. Stir-fry for 1-2 minutes until aromatic.

4- Return the seared pork belly to the wok. Add Shaoxing wine, light soy sauce, dark soy sauce, and rock sugar (or brown sugar). Stir to combine, ensuring the pork belly is coated in the sauce.

5- Pour in 2 cups of water, ensuring the pork belly is mostly submerged in the liquid. Bring the mixture to a boil.

6- Once boiling, reduce the heat to low, cover the wok or Dutch oven with a lid, and simmer for 1.5 to 2 hours, or until the pork belly is tender and the sauce has thickened. Stir occasionally to prevent sticking and ensure even cooking.

7- Once the pork belly is tender, remove it from the braising liquid and transfer to a serving dish. Strain the braising liquid to remove any solids and return the liquid to the wok or Dutch oven.

8- Increase the heat to medium-high and cook the braising liquid until it thickens to a desired consistency, resembling a syrupy sauce.

9- Pour the thickened sauce over the pork belly pieces. Garnish with additional chopped green onions, if desired.

10- Serve the China Braised Pork Belly hot with steamed rice or alongside steamed buns. Enjoy the tender and flavorful delight of this classic Chinese dish!

Nutritional Values:

Providing exact nutritional values for homemade dishes can be challenging as it depends on factors like portion size, cooking method, and specific ingredients used. However, I can give you a general overview of the nutritional values of some common ingredients in the recipe:

Pork Belly (per 100g):

• Calories: 520 kcal
• Protein: 17 g
• Fat: 47 g
• Carbohydrates: 0 g
• Fiber: 0 g

benefits:

• Rich in protein: essential for muscle growth and repair.
• Contains healthy fats: provides energy and supports cell function.
• Good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Garlic (per 100g):

• Calories: 149 kcal
• Protein: 6.4 g
• Fat: 0.5 g
• Carbohydrates: 33 g
• Fiber: 2.1 g

benefits:

• Contains allicin, a compound with potent medicinal properties, including anti-inflammatory and antioxidant effects.
• Rich in vitamin C, vitamin B6, and manganese.
• Supports immune health and may help lower blood pressure.

Ginger (per 100g):

• Calories: 80 kcal
• Protein: 1.8 g
• Fat: 0.8 g
• Carbohydrates: 17.8 g
• Fiber: 2 g

benefits:

• Contains gingerol, a bioactive compound with powerful anti-inflammatory and antioxidant properties.
• Supports digestion and helps alleviate nausea.
• May reduce muscle pain and soreness.

Green Onions (Scallions) (per 100g):

• Calories: 32 kcal
• Protein: 1.8 g
• Fat: 0.2 g
• Carbohydrates: 7.3 g
• Fiber: 2.6 g

benefits:

• Low in calories but high in vitamin K, vitamin C, and antioxidants.
• Supports bone health and may reduce the risk of chronic diseases.
• Adds flavor and color to dishes without adding excessive calories.

Star Anise (per 100g):

• Calories: 337 kcal
• Protein: 17.6 g
• Fat: 15.9 g
• Carbohydrates: 50.6 g
• Fiber: 14.6 g

benefits:

• Contains compounds with antimicrobial and antioxidant properties.
• Supports digestive health and may help alleviate symptoms of bloating and gas.
• Adds a unique licorice-like flavor to dishes.

Cinnamon Sticks (per 100g):

• Calories: 247 kcal
• Protein: 3.9 g
• Fat: 1.2 g
• Carbohydrates: 80.6 g
• Fiber: 53.1 g

benefits:

• High in antioxidants, particularly polyphenols, which help protect the body from oxidative stress.
• May improve insulin sensitivity and help lower blood sugar levels.
• Adds warmth and sweetness to dishes.

Shaoxing Wine (per 100g):

• Calories: 123 kcal
• Protein: 0.1 g
• Fat: 0 g
• Carbohydrates: 3.3 g
• Fiber: 0 g

benefits:

• Rich in essential oils, including eugenol and cineole, which possess anti-inflammatory and antimicrobial properties.
• Contains vitamins A, C, and B-complex vitamins.
• Supports digestion and may help regulate blood sugar levels.

Light Soy Sauce (per 100g):

• Calories: 53 kcal
• Protein: 4.9 g
• Fat: 0.1 g
• Carbohydrates: 6.1 g
• Fiber: 0.9 g

benefits:

• Low in calories but rich in flavor.
• Contains essential amino acids and minerals, such as iron and potassium.
• Adds savory umami taste to dishes.

Please note that these values are approximate and can vary based on different brands and specific ingredients used. Additionally, the nutritional values for the final dish will depend on factors such as portion size and any additional ingredients or modifications made to the recipe.