Braised Pork Belly with Rehydrated Ferns
A comforting northern Chinese home-style dish where tender pork belly slowly simmers with soft, rehydrated bracken ferns. The ferns soak up all the rich, savory sauce, creating a satisfying one-pan meal with deep umami flavor.
Story
This classic northern Chinese recipe turns simple pantry staples into something truly special. The secret lies in properly rehydrating the dried ferns until they're pliable, and getting a nice deep sear on the pork before adding the braising liquid.
Ingredients
dried bracken ferns (or dried fiddleheads)
200g
pork belly, cut into thick slices
400g
fresh ginger, sliced
3 pieces
vegetable oil
2 tablespoons
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
Shaoxing cooking wine
1 tablespoon
granulated sugar
1 teaspoon
water or chicken stock
1 cup
salt
to taste
Instructions
1
Soak the ferns
Place the dried ferns in a large bowl and cover with plenty of cold water. Let them soak for at least 12 hours or overnight, swapping the water once during this time. This softens the tough, dried texture. Drain thoroughly and snip into 2-inch pieces.
2
Sear the pork
Heat oil in a wide pan or wok over medium-high heat. Arrange pork belly slices in a single layer without overlapping. Let them cook undisturbed for 2-3 minutes until the underside turns a deep golden brown. Flip and repeat on the other side. Add the ginger slices and stir for about 30 seconds until aromatic.
3
Build the braising liquid
Pour in the cooking wine and let it bubble for 15 seconds. Add both soy sauces and the sugar, then stir everything together until the sugar dissolves and the sauce comes to a gentle simmer.
4
Braise until tender
Add the drained ferns and toss gently so they soak up the sauce. Pour in the water or stock, bring to a boil, then turn the heat down to low. Cover and let everything simmer for 25-30 minutes, stirring now and then, until the pork is incredibly tender and the sauce has reduced to a rich, thick consistency.
5
Season and serve
Taste and adjust with salt as needed. The sauce should be thick enough to lightly coat a spoon. Serve hot over steamed rice, with extra ginger slices on top if you like.
