Braised Pork Belly
Braised pork belly is a traditional dish prized for its appealing color, aroma, and flavor. It is traditionally valued for nourishing yin, moistening dryness, and supporting kidney and blood health. Its key nutrients include protein and iron from the lean meat, with fat from the fattier cuts providing quick energy. The lean portion offers heme iron, which the body absorbs readily, though it should be enjoyed in moderation. The dish is rich without being greasy, tender without being dry, with a glossy red appearance, soft and sticky texture, and a richly fragrant aroma.
Ingredients
Pork belly
As needed
White sugar (for caramel coloring)
2 tablespoons
Scallion segments
As needed
Ginger slices
As needed
Instructions
1
Step 1
Scrape and wash the pork belly skin clean, then cut into chunks (need to soak out the blood water).
2
Step 2
Tie each piece of pork belly with string.
3
Step 3
Place the pork belly into a pot to blanch.
4
Step 4
The pork belly needs to be thoroughly blanched.
5
Step 5
Remove and rinse off impurities.
6
Step 6
Add an appropriate amount of cooking oil to the pot, then add white sugar and melt the sugar over low heat.
7
Step 7
When the sugar has melted and is slightly smoking, immediately add the pork belly and stir-fry until evenly colored.
8
Step 8
Then add boiling water, five-spice powder, scallion segments, ginger slices, and salt; simmer over low heat.
9
Step 9
When the pork belly is tender, with a bright red color and pleasant aroma.
10
Step 10
Place the finished dish on a plate for plating, with the pork skin facing up; the color is bright red, and the texture is soft, glutinous, and fragrant.
