Picture this: a cozy gathering at my home with a small group of friends around a table, laughter filling the air as we savor a meal full of bold flavors. My Asian Pork Belly steals the show every time – it’s a dish that’s rich, succulent, and downright delightful. Served with steamed jasmine rice and a side of stir-fried vegetables, it truly transforms any ordinary dinner into an extraordinary feast. Whether it’s a casual weeknight meal or a special occasion, this recipe is always a hit.
Let’s take a moment to talk about the wonders of pork belly. It’s the kind of dish that oozes flavor, bringing together a variety of ingredients to create an unforgettable dining experience. This Asian Pork Belly recipe is about turning a simple cut of meat into something magnificent. With just a few pantry staples and some patience, you’ll find yourself creating a comforting dish that resonates with depth and warmth.
What is Asian Pork Belly Recipe?
Asian Pork Belly is a traditional dish that highlights the rich qualities of pork belly, often braised in aromatics and flavorful liquids. The preparation involves blanching the meat to remove impurities and then cooking it slowly in a savory sauce packed with umami. The result? A tender, juicy dish that can take center stage at any meal.
What Makes This Recipe Different From Other Asian Pork Belly Recipes?
This recipe stands out because of its simplicity and the unique blend of flavors. While many traditional recipes can be quite intricate and call for various ingredients, my version focuses on quality over quantity. The use of Shaoxing rice wine brings a lovely depth, while the savory soy sauces provide that delightful umami kick. You can enjoy this recipe with minimal fuss, making it accessible for busy chefs who still want to impress at the dinner table.
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How Does It Taste?
Imagine sinking your teeth into tender pork that practically melts in your mouth, drenched in a luscious, slightly sweet and savory sauce. The ginger and star anise play together beautifully, leaving you with a craving for more. It’s not overly complicated; the key is allowing the flavors to develop during the cooking process. Trust me, this dish is a celebration of flavor in every bite.
Ingredients You’ll Need To Make This Dish
Here’s what you’ll need to gather for my Asian Pork Belly recipe:
– 600 g (about 1.3 lb) pork belly, cut into bite-sized chunks
– 250 ml (about 1 cup) Shaoxing rice wine (this is the star of the show!)
– 2 tablespoons light soy sauce
– 1 tablespoon dark soy sauce
– 5 slices ginger
– 2 star anise
– 2 bay leaves
– 20 g rock sugar (or 1 tablespoon regular sugar)
– 1/2 teaspoon Sichuan peppercorns (for a hint of heat)
– 2 green onions, chopped (for freshness)
How to Make Asian Pork Belly Recipe?
Now that the stage is set, let’s dive into the process! Making Asian Pork Belly is straightforward and rewarding. Follow these steps to create a dish that will leave your taste buds dancing:
Step-by-Step Directions
Step 1: Blanch the Pork
Begin by cutting your pork belly into 2-3 cm chunks (about 1 inch). Place the pieces into a pot, then fill it with cold water until the meat is just submerged. Bring the water to a vigorous boil.
Once it gets boiling, watch for frothy impurities that rise to the top. Grab a spoon, and carefully skim those off; they can be a bit pesky. After about 5 minutes, drain the pork in a colander and give it a good rinse under cold running water. This step ensures you start with a clean base for your flavor-packed dish.
Step 2: Braise the Pork
Next, take a clean pot — ideally a smaller one for better flavor concentration. Add the blanched pork belly pieces back into the pot. Pour in the Shaoxing rice wine until it’s just covering the meat. Then, add the light soy sauce, dark soy sauce, ginger slices, star anise, bay leaves, and the Sichuan peppercorns for that extra kick.
Heat the mixture over medium heat until it comes to a full rolling boil. Once boiling, immediately cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 1 to 1.5 hours. You want the meat to become fork-tender, which means it should fall apart with just a gentle nudge. Stir occasionally to ensure all the pieces are soaking up that savory goodness.
Step 3: Thicken the Broth
Remove the lid, and now it’s time to add the rock sugar, stirring until it dissolves into the sauce. Turn the heat up to high; you want the liquid to come back to a boil. Let it bubble away fiercely, stirring occasionally, until the broth thickens and reduces to just enough to coat the bottom of the pot.
Step 4: Serve
Finally, serve your Asian Pork Belly hot with plain steamed rice and your choice of stir-fried vegetables. It’s a simple yet satisfying dish that’s sure to please.
Tips & Tricks on Making Asian Pork Belly Recipe
– Quality Matters: Use high-quality, fresh pork belly for the best flavor and texture.
– Patience is Key: Let the pork braise for long enough to develop tender, melt-in-your-mouth goodness.
– Adjust the Sweetness: Depending on your taste, you can add a little more sugar for more sweetness or even a splash of vinegar for acidity.
– Make It a Meal: Pair it with steamed buns or rice to soak up all that delicious sauce.
– Experiment with Add-ins: Feel free to throw in some chopped carrots or radishes during the last half-hour of braising for added crunch and nutrition.
How Do I Store This Dish?
Storing your delicious Asian Pork Belly is easy! Once it cools down, transfer the leftovers into an airtight container. You can keep it in the fridge for up to three days. If you want to store it for longer, freeze it for up to two months. When ready to eat, simply defrost the pork belly in the fridge overnight and reheat on low in a pot, adding a splash of water to keep it moist.
Nutrition Information
A serving of this Asian Pork Belly recipe offers a hearty meal with about 550 calories, featuring protein from the pork belly and a range of minerals. The addition of ginger and other spices also contributes to its health benefits. While it’s rich in flavor, moderation is key given its caloric density.
Serving Suggestions
1. Steamed Rice: The perfect base for soaking up all that incredible sauce.
2. Stir-Fried Veggies: Serve alongside sautéed broccoli or bok choy for a vibrant contrast.
3. Soft Chewy Buns: These are great for making mini sandwiches with the pork filling.
4. Pickled Vegetables: A side of pickled cucumbers or radishes can add a lovely crunch and acidity.
5. Noodle Bowl: Toss some cooked noodles in a light soy sauce glaze and make it a noodle bowl dish!
What Other Substitute Can I Use in Asian Pork Belly Recipe?
– Pork Shoulder: If you can’t find pork belly, pork shoulder is a great alternative with a similar richness.
– Mirin: If you don’t have Shaoxing rice wine, mirin can provide a sweet flavor but make sure to reduce the sugar.
– Coconut Sugar: For a different sweet profile, use coconut sugar instead of regular sugar.
– Chicken Broth: Substitute some of the cooking liquid for chicken broth for added depth.
– Tofu: For a vegetarian version, firm tofu can be used, absorbing flavors beautifully during the cooking process.
Conclusion
This Asian Pork Belly recipe is more than just a meal; it’s a culinary experience that’s simple enough for any level of cook and flavorful enough to impress. With just a few ingredients and some love, you can create a dish that’s perfect for any occasion. Gather your loved ones, serve up this dish on your table, and enjoy the satisfaction of a job well done. Happy cooking, friends!
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Asian Pork Belly Recipe – Simple Food Dishes
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Discover the ultimate 4 cheese macaroni and cheese recipe baked to perfection! This creamy, cheesy delight combines sharp cheddar, gouda, white cheddar, and mozzarella for a comforting dish everyone will lov
Ingredients
Instructions
Step 1: Blanch the Pork
-
Begin by cutting your pork belly into 2-3 cm chunks (about 1 inch). Place the pieces into a pot, then fill it with cold water until the meat is just submerged. Bring the water to a vigorous boil.
-
Once it gets boiling, watch for frothy impurities that rise to the top. Grab a spoon, and carefully skim those off; they can be a bit pesky. After about 5 minutes, drain the pork in a colander and give it a good rinse under cold running water. This step ensures you start with a clean base for your flavor-packed dish.
Step 2: Braise the Pork
-
Next, take a clean pot — ideally a smaller one for better flavor concentration. Add the blanched pork belly pieces back into the pot. Pour in the Shaoxing rice wine until it’s just covering the meat. Then, add the light soy sauce, dark soy sauce, ginger slices, star anise, bay leaves, and the Sichuan peppercorns for that extra kick.
-
Heat the mixture over medium heat until it comes to a full rolling boil. Once boiling, immediately cover the pot with a lid, reduce the heat to low, and let it simmer gently for about 1 to 1.5 hours. You want the meat to become fork-tender, which means it should fall apart with just a gentle nudge. Stir occasionally to ensure all the pieces are soaking up that savory goodness.
Step 3: Thicken the Broth
-
Remove the lid, and now it’s time to add the rock sugar, stirring until it dissolves into the sauce. Turn the heat up to high; you want the liquid to come back to a boil. Let it bubble away fiercely, stirring occasionally, until the broth thickens and reduces to just enough to coat the bottom of the pot.
Step 4: Serve
-
Finally, serve your Asian Pork Belly hot with plain steamed rice and your choice of stir-fried vegetables. It’s a simple yet satisfying dish that’s sure to please.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 550kcal
Note
- Quality Matters: Use high-quality, fresh pork belly for the best flavor and texture.
- Patience is Key: Let the pork braise for long enough to develop tender, melt-in-your-mouth goodness.
- Adjust the Sweetness: Depending on your taste, you can add a little more sugar for more sweetness or even a splash of vinegar for acidity.
- Make It a Meal: Pair it with steamed buns or rice to soak up all that delicious sauce.- Experiment with Add-ins: Feel free to throw in some chopped carrots or radishes during the last half-hour of braising for added crunch and nutrition
