| Prep: 20 mins | Cook: 3 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 653 | 50g | 18g | 15g |
| sugars | fibre | protein | salt |
| 7g | 1g | 35g | 2.2g |
Why I Love Taiwanese Braised Pork Belly
Among the many culinary escapades I’ve embarked on, my recent experiment with the Taiwanese dish, Braised Pork Belly, has been exceptionally delightful. Not only did it allow my taste buds to venture beyond the familiar flavors of New England seafood, it introduced me to a wonderful fusion of taste and texture that leaves an intriguing aftertaste.
Exploring New Flavors
This Braised Pork Belly recipe, undeniably, is a sharp contrast to the seafood delights I often whip up for my daughters Erin and Samantha. Savory, robust, and complex in its flavors, this Taiwanese specialty reminded me of the versatility and the unifying power of cuisine. Irrespective of the culinary background one comes from, delicious recipes like this only serve to amplify the shared love for food we all possess. For those interested, the recipe reminds me of the pork dishes curated by Chef Chun Seow, a true stalwart in the field of Taiwanese cuisine.
The Versatile Pairing
What struck me about the Braised Pork Belly recipe the most is its uncanny ability to pair exceptionally well with a range of dishes. The braised pork belly, with its rich flavors, would enhance the taste of a simple egg fried rice or even a bowl of plain steamed rice. You can also spruce it up by serving it along with stuffed Portobello mushrooms. The possibilities, indeed, are endless.
In conclusion, trying the Braised Pork Belly recipe was a refreshing escape from my usual New England seafood dishes. It transported me thousands of miles from my Portland kitchen and offered an enchanting glimpse into Taiwanese cuisine. It’s a well-rounded, versatile, and delectable dish that’s definitely worth giving a try. A guaranteed delight for all meat lovers, it’s a recipe I love and one I will revisit frequently in my kitchen adventures.
What You’ll Need
- 1.5 lb pork belly
- 5 cloves garlic, peeled
- 1 thumb-sized piece of ginger, peeled and sliced
- 1 green onion, cut into sections
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tablespoons sugar
- 2 star anise
- 1 teaspoon five-spice powder
- 1.5 cups water
- 4 hard-boiled eggs, peeled (optional)
- Steamed rice, for serving
Method
Step One
Start by prepping your items. Slice the pork belly into pieces, peel the garlic, and slice the ginger. Cut the green onion into sections. Prepare your spices and sauces ready for use.
Step Two
In a large pot, add the pork belly pieces. Fill with enough water to cover the pork. Bring the water to a boil and let it simmer for about 5 minutes. This helps to remove any impurities from the pork. Once done, drain the pork and wash it under running water, then set aside.
Step Three
Heat the same pot over medium heat, add the sugar and let it caramelize until it turns amber in color. This might take a couple of minutes. Be careful not to burn the sugar. Once it’s ready, add the pork belly pieces and stir to coat with the caramelized sugar.
Step Four
Add in the peeled garlic cloves, slices of ginger, sections of green onion, soy sauce, rice wine, star anise, and five-spice powder. Mix everything together until the pork belly is evenly coated with the sauces and spices.
Step Five
Once the ingredients are mixed, pour in 1.5 cups of water and bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer. Cover the pot and let it simmer for around 2 hours.
Step Six
If you choose to include hard-boiled eggs, this is the time to add them to the pot. Place them in the pot and let them simmer with the pork for the remaining cooking time.
Step Seven
Check the pork belly occasionally to ensure it doesn’t stick to the bottom of the pot. Add more water if needed. The dish is ready when the pork belly is tender and the sauce has thickened.
Step Eight
Serve the braised pork belly hot over a bed of steamed rice. Enjoy its rich and flavorful taste, ideal for a hearty meal.
