Braised Pork Belly with Pomelo and Red Pepper Salsa
Prep Time
Cooking Mode
For the pork:
1 tbsp canola oil
¼ cup sugar
1 tbsp Chinese 5 spice seasoning
½ cup Shaoxing wine or dry sherry
¼ cup soy sauce
¼ cup dark soy sauce
2 cups low sodium chicken broth
2 lbs 1 skin on pork belly
For the salsa:
1 Pomelo
¾ cup finely diced red pepper, about 1 pepper
¼ cup finely sliced green onion, about 2 onions
2 tbsp finely chopped cilantro
1 tsp finely grated ginger
¼ tsp each salt and pepper
For the pork:
1 tbsp canola oil
¼ cup sugar
1 tbsp Chinese 5 spice seasoning
½ cup Shaoxing wine or dry sherry
¼ cup soy sauce
¼ cup dark soy sauce
2 cups low sodium chicken broth
2 lbs 1 skin on pork belly
For the salsa:
1 Pomelo
¾ cup finely diced red pepper, about 1 pepper
¼ cup finely sliced green onion, about 2 onions
2 tbsp finely chopped cilantro
1 tsp finely grated ginger
¼ tsp each salt and pepper
Directions
1Prepare and measure all ingredients for braising the pork belly. Cut pork belly into 6 by ¾” (1.9 cm) thick slices. Bring a pot of water to a boil and blanch the sliced pork belly until the pork turns lighter coloured and opaque, approx. 1 min. Transfer blanched pork belly to a colander, rinse with cold water and pat dry with paper towel, set aside.
2Heat the canola oil in a wide pot (with lid) over medium heat. Lightly brown the pork belly on all sides. Reduce the heat to low, add the 5 spice and sugar, gently turning the pork belly to coat evenly. Cook for 2 mins to lightly brown the sugar. Gently stir the cooking wine, soy sauces and broth into the pot. Cover and gently simmer, stirring occasionally for 1 hr or until pork belly is tender. Remove the lid and increase heat to medium high. Cook gently stirring often until sauce has reduced to a glistening coating on the pork belly, approx. 8-10 mins.
3Meanwhile, cut away the pomelo peel with a knife. Working over a bowl to catch the pomelo juices, segment the pomelo by cutting along side the white pith, removing just the fruit. Coarsely chop the pomelo fruit and transfer to a clean mixing bowl. Add 3 tbsp (45 mL) of the saved pomelo juice, the diced red pepper, finely grated ginger, chopped cilantro, green onions, salt and pepper. Mix well, cover and refrigerate until ready to serve.
4Transfer the braised pork belly to plates/platter, spoon some of the reduced glaze over the pork belly and serve dressed with the fresh pomelo salsa.
Tips
1
Strain the remaining pomelo juice and add it into the braising pork bellies it will add a subtle citrus fruit sweet and sour flavour to the braising liquid and finished sauce.
Disclaimer
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Personal Note
Personal Note
