A traditional authentic Chinese braised pork belly recipe. Recipe taught by a retired Chinese cuisine chef, 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)
- 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
- 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
- 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.
- Peel the carrot with a peeler. Cut into bite size and put into another clean container.
- Peel whole garlic into clean clove of garlic. Keep them in another container.
- Cut broccoli into bite size, roughly wash them under clean water and put them in another container.
- Use a deep pan, preferably with a depth of 6 inches or more.
- 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.
- 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.
- Sear the pork belly on high heat. Sear both side to golden crisp.
- Remove the seared pork belly and put it aside.
- With the oil still on the pan, which is now lark, pan fry the peeled garlic.
- 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.
- Once the garlic turn golden, add in the soy sauce.
- Then add one large bowl of water, approximately 500ml.
- Add the seared pork belly in.
- Add another large bowl of water and bring to a boil.
- When it is boiling, reduce the heat to low heat, cover the pan and let it braise for 15 minutes.
- After 15 minutes, flip the pork belly over for a even cooking. Cover again and braise for another 15 minutes.
- After the second 15 minutes, add in the red carrot and continue braising for another 15 minutes.
- 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.
- If it is still too tough, add more water and braised for another 10 minutes or more.
- Once it has reach your desirable doneness, remove the pork belly on a clean container and set aside.
- Now add the ShaoXing Wine and reduce the gravy to thicken.
- Taste the gravy and adjust the flavor (if you wish) with soy sauce and rock honey sugar.
- Remove the gravy to a bowl.
- Blanch the broccoli/cauliflower with a pinch of salt or 1/2 teaspoon of salt.
- Use a clean plate and place the cooked carrot as the under-liner for the pork belly.
- Place the blanched broccoli/cauliflower at the side of the plate.
- Cut the pork belly into thickness of 1/2 inch and place carefully on top of the carrot.
- Scoop the gravy and pour onto the cut pork belly.
- Voila! There you go a traditional garlic braised pork belly. Simple and delicious