Nqaij Qaib Zib Ntsuag (hmong-style Braised Pork Belly)
Nqaij Qaib Zib Ntsuag, also known as Hmong-style Braised Pork Belly, is a classic dish in Hmong cuisine. The pork belly is slowly braised in a flavorful mixture of aromatics and spices, resulting in tender and succulent meat with a rich and savory sauce.
Ingredients
- 2 lbs pork belly, cut into 1-inch pieces
- 1 onion, thinly sliced
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2-3 red chilies, sliced
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1/2 tsp five-spice powder
- 1/2 cup water
- Salt and pepper to taste
Instructions
- In a large pot, render the pork belly over medium heat until golden and crispy. Remove and set aside.
- Add the onion, garlic, ginger, and chilies to the pot. Sauté until fragrant.
- Return the pork belly to the pot. Add soy sauce, oyster sauce, sugar, five-spice powder, and water. Season with salt and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork is tender.
- Uncover and cook until the sauce thickens. Adjust seasoning if needed.
- Serve the braised pork belly 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
- 15g
- Carbohydrates
- 5g
- Fat
- 30g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Serving plates
Tools
Tongs Spatula Cooking spoon
Serving suggestions
Serve the Nqaij Qaib Zib Ntsuag with steamed jasmine rice and a side of pickled vegetables for a complete Hmong-style meal.
Tips & tricks
For an extra depth of flavor, you can marinate the pork belly in the soy sauce, oyster sauce, and five-spice powder mixture for a few hours before cooking.
Cost
$15