Teochew Braised Pork Belly (潮州卤肉)
潮州卤肉 (Teochew Braised Pork Belly) is a classic dish in Chaoshan (Teochew) Cuisine, known for its rich and savory flavors. The pork belly is braised in a flavorful mixture of soy sauce, spices, and aromatics, resulting in tender and succulent meat with a melt-in-your-mouth texture.
Ingredients
- 1 kg pork belly, cut into chunks
- 4 cloves garlic, minced
- 2 shallots, sliced
- 3 slices ginger
- 2 star anise
- 2 cinnamon sticks
- 3 dried bay leaves
- 1/2 cup soy sauce
- 1/4 cup dark soy sauce
- 1/4 cup rock sugar
- 5 cups water
Instructions
- In a large pot, blanch the pork belly in boiling water for 5 minutes. Drain and set aside.
- Heat some oil in the pot and sauté the garlic, shallots, and ginger until fragrant.
- Add the blanched pork belly, star anise, cinnamon sticks, and bay leaves to the pot.
- Pour in the soy sauce, dark soy sauce, rock sugar, and water. Bring to a boil.
- Reduce the heat to low, cover, and simmer for 2 hours until the pork is tender.
- Once the pork is tender, uncover the pot and continue to simmer until the sauce thickens.
- Remove the pork belly from the pot and slice it. Serve 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
Large pot Knife Cutting board Measuring cups Measuring spoons
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the Teochew braised pork belly with steamed rice and blanched vegetables for a complete meal.
Tips & tricks
Tips: For an extra depth of flavor, marinate the pork belly in the braising liquid overnight before cooking.
Cost
$15