Tanzi Pork (Jar-Braised Pork Belly)

Name: Tanzi Pork (Jar-Braised Pork Belly)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Chinese
Ingredients: 1000 g Pork belly with skin (cut into chunks); 150 g Napa cabbage heart (blanched as bed); 25 g Oil; 50 g Soy sauce; 100 g Scallion segments; 50 g Ginger slices; 30 g Cooking wine; 15 g Sugar (for caramelizing); 1 Spice packet; Stock, to taste

Reddish in color with a glossy sheen, the meat is tender and richly aromatic. Typically enjoyed as an autumn seasonal dish.

3h 20m

Easy

0 favorites

Ingredients

Pork belly with skin (cut into chunks) 1000 g

Napa cabbage heart (blanched as bed) 150 g

Oil 25 g

Soy sauce 50 g

Scallion segments 100 g

Ginger slices 50 g

Cooking wine 30 g

Sugar (for caramelizing) 15 g

Spice packet 1

Stock to taste

Instructions

Prepare the Meat

Scrape the pork skin clean, cut into about 3 cm cubes, blanch in a pot of boiling water until just cooked through, then remove and rinse off any foam.

Stir-Fry and Seal the Jar

Heat a small amount of oil in a wok, add the sugar, and stir-fry until it caramelizes into a golden color. Add the blanched pork along with the scallion segments, ginger slices, and the spice packet, and stir-fry together for about 10 minutes. Add the soy sauce, cooking wine, and stock; bring to a boil and skim off any foam. Pour everything into a dedicated clay jar, seal the mouth tightly with kraft paper and paper twine, and place over very low heat to braise until the meat is completely tender.