Cantonese braised pork belly, or char siu yuk (叉燒肉), is a culinary masterpiece, a dish that epitomizes the rich and savory flavors of Cantonese cuisine. The meltingly tender pork belly, infused with fragrant soy sauce, aromatic spices, and a touch of sweetness, is a true delight for the senses. This iconic dish isn't just a meal; it's an experience, a journey into the heart of traditional Cantonese cooking, showcasing the perfect balance of textures and tastes. Its deep brown, glistening exterior hides a treasure trove of juicy, succulent pork, ready to be savored.
Achieving this perfection at home might seem daunting, but it's surprisingly straightforward. This guide will walk you through each step, from preparing the pork belly to mastering the braising technique, ensuring your creation matches – and perhaps even surpasses – the best versions you’ve ever tasted. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step process.
Tools Needed
- Large stock pot
- Wok
- Clay pot (or stock pot/Dutch oven)
Ingredients
- Skin-on pork belly: 2 lbs
- Soy sauce: 3 tbsp
- Oyster sauce: 1 tbsp
- Red fermented bean curd (Cantonese style): 2 pieces
- Juice from fermented bean curd jar: 1 tbsp
- Sugar: 6 tbsp
- Garlic
- Ginger
- Scallions
- Star anise
- Cinnamon stick
- Chinese cooking wine: 1/3 cup
- Water: 2-3 cups
- Tea bags (or loose leaf tea): 2
Step-by-Step Instructions
Step 1. Prepare and Sear the Pork Belly
- Cut the pork belly into 1 1/2 inch cubes.
- Blanch the pork belly in boiling water to remove impurities. Remove and drain completely.
- In a wok, stir-fry the pork belly until 1-2 tbsp of fat is rendered.
- Remove pork, leaving the oil. Clean the wok if needed.
Step 2. Build Flavor with Aromatics and Sauce
- Caramelize the sugar in the wok over low heat until bubbling. Add garlic, ginger, scallions, star anise, and cinnamon.
- Return the pork to the wok. Add Chinese cooking wine and stir to evaporate the alcohol.
- Smash the red fermented bean curd and mix with soy sauce, oyster sauce, fermented bean curd juice.
- Add the sauce to the pork, stir well, and transfer everything to a clay pot (or other suitable pot).
Step 3. Braising and Infusing
- Rinse the wok with 2-3 cups of water and add to the pot. Simmer over low heat for 1 1/2 hours, or until tender. Skin side down.
- 10 minutes before the end, add tea bags (or loose leaf tea in a cloth bag). Simmer for 10 more minutes.
Step 4. Finishing and Serving
- Remove tea bags and aromatics. If the sauce is thin, increase heat and stir to reduce.
- Serve and drizzle with extra sauce.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- Don't render too much oil from the pork belly to avoid drying out the leaner parts.
- Pay attention to the caramelization of the sugar – it should bubble, not be burnt or under-caramelized.
- Prepare all aromatics before adding them to the sugar to avoid burning.
- Add hot water if you need to add more liquid during simmering.
- Collagen-rich sauces bubble a lot while reducing; monitor carefully to avoid over-reducing.
- Cantonese style red fermented bean curd is recommended for this recipe; avoid the Beijing style as it's too strong.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly is ideal for its fat content, you can try a pork shoulder or butt. However, the result might be less tender and melt-in-your-mouth.
2. How can I store leftover braised pork belly?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
With a little patience and these simple steps, you've now mastered the art of making melt-in-your-mouth Cantonese braised pork belly. This dish, a testament to the beauty of slow cooking, is sure to impress your family and friends. Enjoy the delicious rewards of your culinary efforts!