Garlic Braised Pork Belly Recipe 炆猪腩秘方

 

My Father’s Accidental Recipe – Best Garlicky Pork Recipe!

A traditional authentic Chinese braised pork belly recipe. Recipe taught by a retired Chinese cuisine chef (my dad), and I was lucky enough to learn each and every detail of it. Simplest at its best!

Lead Time: 60 minutes – 75 minutes (45 minutes cooking and 15 – 30 minutes preparations)

Ingredients:

  • 1 cutlet of Pork Belly (thickness about 1.5 inches), approximate 600g – 800g
  • 1 Red carrot, cut into bite size
  • 1 Broccoli/cauliflower, cut into bite size
  • 7-8 whole garlic, preferably roasted garlic

Flavoring/Seasoning:

  • 10 tablespoon Soy Sauce – in this case, Premium Soy Sauce Cap Orkid
  • 2 small chunk of Honey Rock Sugar, each chunk at about 1 inches in size.
  • 5 tablespoon of Shao Xing Wine

Directions:

Pre-preparation

  1. Briefly inspect the pork belly to ensure there is no dirt or any unwanted matters on it. Set aside on a clean and dry bowl.
  2. Peel the carrot with a peeler. Cut into bite size and put into another clean container.
  3. Peel whole garlic into clean clove of garlic. Keep them in another container.
  4. Cut broccoli into bite size, roughly wash them under clean water and put them in another container.

Cooking

  1. Use a deep pan, preferably with a depth of 6 inches or more.
  2. Heat up the pan and pour in cooking oil. Vegetable oil or peanut oil would do well. In this case, I uses the sunflower oil.
  3. Once the oil is hot enough ( you will see some smoke starting to raise at the edges of the oil stain ), put in the whole pork belly and sear.
  4. Sear the pork belly on high heat. Sear both side to golden crisp.
  5. Remove the seared pork belly and put it aside.
  6. With the oil still on the pan, which is now lark, pan fry the peeled garlic.
  7. Half way into frying the garlic, put the chunk of Honey Rock Sugar in and caramelized the sugar as you continue to fry on low heat.
  8. Once the garlic turn golden, add in the soy sauce.
  9. Then add one large bowl of water, approximately 500ml.
  10. Add the seared pork belly in.
  11. Add another large bowl of water and bring to a boil.
  12. When it is boiling, reduce the heat to low heat, cover the pan and let it braise for 15 minutes.
  13. After 15 minutes, flip the pork belly over for a even cooking. Cover again and braise for another 15 minutes.
  14. After the second 15 minutes, add in the red carrot and continue braising for another 15 minutes.
  15. After the third 15 minutes, check the doneness of the pork belly with a chopstick or a knife for your desired doneness. At this point, remove the red carrot on a clean container and set aside.
  16. If it is still too tough, add more water and braised for another 10 minutes or more.
  17. Once it has reach your desirable doneness, remove the pork belly on a clean container and set aside.
  18. Now add the ShaoXing Wine and reduce the gravy to thicken.
  19. Taste the gravy and adjust the flavor (if you wish) with soy sauce and rock honey sugar.
  20. Remove the gravy to a bowl.
  21. Blanch the broccoli/cauliflower with a pinch of salt or 1/2 teaspoon of salt.
  22. Use a clean plate and place the cooked carrot as the under-liner for the pork belly.
  23. Place the blanched broccoli/cauliflower at the side of the plate.
  24. Cut the pork belly into thickness of 1/2 inch and place carefully on top of the carrot.
  25. Scoop the gravy and pour onto the cut pork belly.
  26. Voila! There you go a traditional garlic braised pork belly. Simple and delicious

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