Can I use a different cut of pork?

Pork belly gives the best rich, tender result, but pork shoulder can work in a pinch. It will be less fatty and may need a slightly longer simmer to become tender.

Do I need to blanch the pork first?

Yes, blanching helps clean the pork and can reduce excess impurities before braising. It also helps the finished sauce stay cleaner and more glossy.

How do I know when the pork is done?

The pork is ready when it is fork tender and the braising liquid has reduced to a sticky glaze. If it still feels chewy, continue simmering and add a little water as needed.

Can I make this ahead of time?

Yes. Braised pork belly can be made ahead and reheated gently on the stove. The flavor often improves after resting, and you can reduce the sauce again briefly before serving if needed.

What should I serve with this?

It works well as an appetizer with cocktails, as the article suggests. You can also serve it over steamed rice or alongside simple vegetables to balance the richness.

Can I substitute the tamari or soy sauce?

You can use all soy sauce or all tamari if needed, but the combination gives a nice depth. If using only soy sauce, keep in mind it may taste a little saltier.

Recipes

Chinese Five Spice Braised Pork Belly

Name: Chinese Five Spice Braised Pork Belly
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 tablespoons The Spice House Chinese Five Spice; 12 ounces lean pork belly; 2 tablespoons olive oil; 1 tablespoon Demerara sugar; 3 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 2 tablespoons Tamari; 2 cups water

This sticky, sweet, and savory dish is a perfect appetizer for impressing dinner guests. Try serving this dish as a snack with cocktails.

Ingredients

Chinese Five Spice 2 tablespoons
lean pork belly 12 ounces
olive oil 2 tablespoons
Demerara sugar 1 tablespoon
rice wine vinegar 3 tablespoons
soy sauce 2 tablespoons
Tamari 2 tablespoons
water 2 cups

Preparation Instructions:

Cut pork belly into 3/4-inch thick pieces. Bring a pot of water to a boil. Blanch the pork belly pieces for a couple minutes. Take the pork out of the pot, rinse, and set aside.

Pat the pork belly dry and season liberally with the Chinese five spice.

Heat a saute pan over low heat, add the oil and sugar to your pan. Melt the sugar slightly and add the pork. Increase the heat to medium and cook until the pork is lightly browned. Turn the heat back down to low and add the rice wine vinegar, soy sauce, Tamari, and water.

Cover and simmer over medium heat for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry.

Once the pork is fork tender, if there is still a lot of visible liquid(or add a little more water), uncover the pan, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

More About This Recipe

Blanching the pork belly helps to get rid of impurities and starts the cooking process. Using both types of soy sauce is important for the overall flavor and color of this.

Trending

Most Popular Searches

Chinese Five Spice Braised Pork Belly

Ingredients

Preparation Instructions:

More About This Recipe

Spices

Featured in this Recipe

Browse For Similar Recipes

Comments