Indulge in the rich, savory depths of Chinese braised pork belly (红烧肉, hóngshāo ròu), a culinary masterpiece that embodies the heart of Chinese comfort food. This classic dish features melt-in-your-mouth pork belly, infused with the aromatic blend of soy sauce, rock sugar, and warming spices. The tender pork is beautifully complemented by the addition of potatoes, which absorb the luscious braising liquid, creating a harmonious balance of textures and flavors. Forget complicated techniques – this recipe simplifies the traditional process, making this iconic dish accessible to home cooks of all levels.
The intoxicating aroma alone is enough to transport you to a bustling Chinese kitchen. Prepare yourself for an unforgettable culinary journey as we guide you through each step of creating this delectable masterpiece. Let's dive into the detailed, easy-to-follow instructions that will have you enjoying your own perfectly braised pork belly in no time.
Tools Needed
- Pan
- Wok
Ingredients
- Pork belly
- Potatoes
- Garlic
- Shallots (or red/yellow onions)
- Soy sauce
- Chinese cooking wine
- Oyster sauce
- Dark soy sauce
- Sugar
- White pepper
- Cornstarch: 1 teaspoon
- Water: 1 tablespoon (for cornstarch slurry)
Step-by-Step Instructions
Step 1. Prepare Ingredients & Marinate
- Remove the skin from the pork belly and cut it into 2-finger-width pieces.
- Peel, wash, and quarter the potatoes.
- Marinate the pork belly with soy sauce, Chinese cooking wine, oyster sauce, dark soy sauce, sugar, and white pepper. Set aside for a few minutes to a few hours.
Step 2. Sear and Braise
- Heat oil in a wok (about 2 centimeters). Add potatoes and shallow fry until slightly brown, creating a brown layer to prevent them from breaking.
- Remove potatoes and set aside.
- Add garlic and shallots to the remaining oil and fry until fragrant (about 1 minute).
- Add the pork belly and fry until slightly brown.
- Return potatoes to the wok. Add enough water to cover halfway up the ingredients. Lower heat to a simmer, cover, and simmer until most of the water is absorbed and potatoes are cooked (about 10 minutes).
Step 3. Reduce and Finish
- If there's too much water remaining, increase heat and boil uncovered until most of the water evaporates.
- Check if potatoes are cooked by inserting a knife; little resistance indicates they're done.
- Taste and adjust seasoning (add salt if needed).
- For a thicker gravy, prepare a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and add it to the dish.
Step 4. Serve
- Serve.
Read more: Authentic Cantonese Beef Stew: A Step-by-Step Guide
Tips
- You can use red or yellow onions if you don't have shallots.
Nutrition
- Calories: 600-800
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 30-40g
FAQs
1. Can I use other cuts of pork instead of pork belly?
While pork belly is ideal for its fat content which renders during braising, you can substitute with pork shoulder or butt. Just be aware that the result might be slightly less tender and rich.
2. How can I make this recipe spicier?
Add 1-2 dried chilies or a pinch of chili flakes to the braising liquid for a spicier kick. You can also add a small piece of ginger for extra heat.
Enjoy the fruits of your labor! This quick and easy recipe delivers a restaurant-quality Chinese braised pork belly with potatoes that will impress your family and friends. Serve it hot with steamed rice for a truly satisfying and authentic meal.