Saucy Braised Pork Belly
Prep Time
Cooking Mode
1 skin-on pork belly*, thawed
2 tbsp canola oil
1 tbsp Chinese 5 spice seasoning
¼ cup sugar
½ cup shaoxing cooking wine (or similar Asian-style rice wine)
¼ cup dark soy sauce
¼ cup Kikkoman Soy Sauce
6 cloves garlic, peeled, roughly crushed
1 knob thumb-size piece fresh ginger, peeled, thinly sliced
1 carton Compliments Organic Chicken Broth Low Sodium
½ cup thinly sliced green onion, for garnish
* pork belly (skin-on ¼ slab frozen Cryovac) in Meat Dept. freezer case
1 skin-on pork belly*, thawed
2 tbsp canola oil
1 tbsp Chinese 5 spice seasoning
¼ cup sugar
½ cup shaoxing cooking wine (or similar Asian-style rice wine)
¼ cup dark soy sauce
¼ cup Kikkoman Soy Sauce
6 cloves garlic, peeled, roughly crushed
1 knob thumb-size piece fresh ginger, peeled, thinly sliced
1 carton Compliments Organic Chicken Broth Low Sodium
½ cup thinly sliced green onion, for garnish
* pork belly (skin-on ¼ slab frozen Cryovac) in Meat Dept. freezer case
Directions
1Cut pork belly into 3/4 in. (2 cm) cubes, slicing through the skin, fat and meat. Bring a pot of water to a boil. Working in batches, blanch the pork belly cubes 2 to 3 min., until the pork turns lighter-coloured and opaque. Transfer blanched pork into a colander. Rinse with cold water. Pat dry with paper towels; set aside.
2Heat the canola oil in a large pot (with lid) over medium heat. Lightly brown the pork belly cubes on all sides. Reduce the heat to low, add the 5 spice and sugar, stirring to coat evenly. Cook 2 to 3 min. to lightly brown the sugar. Stir in the cooking wine and soy sauces to coat the pork. Add the garlic, ginger and broth to the pot. Cover and gently simmer for 1 hr., or until pork belly is fork tender. Stir occasionally to prevent scorching.
3Remove the lid. Increase heat to high. Cook, stirring often, until the sauce reduces to a glistening coating on the pork belly.
4Transfer to serving platter. Garnish with green onions. Serve with Quick Savoury Mushrooms Noodles.
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Personal Note
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