Five-Spice Braised Pork Belly (五香卤肉)
五香卤肉 (Five-Spice Braised Pork Belly) is a classic dish in Haipai Cuisine, known for its rich flavors and tender texture. This dish is a popular choice for family gatherings and special occasions.
Ingredients
- 1 lb pork belly, skin on
- 3 slices ginger
- 2 green onions, cut into 2-inch pieces
- 2 star anise
- 1 cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 1 tablespoon Shaoxing wine
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rock sugar
- 2 cups water
Instructions
- Bring a pot of water to a boil and blanch the pork belly for 5 minutes. Remove and rinse under cold water. Pat dry with paper towels.
- Cut the pork belly into 1-inch thick slices.
- Heat a wok or large pot over medium heat. Add the pork belly slices and cook until browned on both sides.
- Add the ginger, green onions, star anise, cinnamon stick, and Sichuan peppercorns to the pot.
- Pour in the Shaoxing wine, soy sauce, dark soy sauce, and rock sugar. Stir to combine.
- Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the pork is tender.
- Remove the pork belly from the pot and slice into smaller pieces. Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 28g
- Carbohydrates
- 2g
Supplies
Wok or large pot Cutting board Knife Measuring spoons Measuring cup
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: For an extra layer of flavor, marinate the pork belly in the braising liquid overnight before cooking.
Cost
$15