Braised Black Pepper Pork Belly
Braised Black Pepper Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Braising Liquid
- 2 inches ginger, sliced
- 4 garlic, cloves, smashed
- 2 star anise, whole
- 1 cinnamon stick, 3-inch piece
- 2 dried red chilies, whole, optional
- 1/2 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon black vinegar, Chinkiang or balsamic
- 2 cups water, or chicken broth
- 2 tablespoons freshly ground black pepper
For Garnish
- 2 scallions, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the pork belly: Bring a large pot of water to a boil. Add the pork belly cubes and blanch for 5 minutes to remove impurities. Drain the pork belly and rinse under cold water. Pat dry thoroughly with paper towels.
⏱️ 10 min
- 2
Season the pork belly: In a bowl, toss the blanched and dried pork belly with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min - 3
Sear the pork belly: Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork belly in a single layer (work in batches if necessary to avoid overcrowding) and sear until golden brown and crispy on all sides, about 5-7 minutes. Remove the seared pork belly and set aside, leaving any rendered fat in the pot.
⏱️ 10 min - 4
Sauté aromatics: Reduce the heat to medium. Add the sliced ginger, smashed garlic, star anise, cinnamon stick, and dried red chilies (if using) to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Deglaze and add braising liquid: Pour in the Shaoxing wine and scrape the bottom of the pot to loosen any browned bits. Stir in the light soy sauce, dark soy sauce, brown sugar, black vinegar, water, and 2 tablespoons of freshly ground black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 6
Braise the pork belly: Return the seared pork belly to the pot, ensuring it is mostly submerged in the liquid. Bring back to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 90 minutes, or until the pork belly is fork-tender.
⏱️ 90 min - 7
Reduce the sauce: Remove the lid and increase the heat to medium-high. Simmer for another 15-20 minutes, stirring occasionally, until the sauce has thickened and reduced to a glossy glaze. Remove the star anise, cinnamon stick, and ginger slices if desired.
⏱️ 20 min - 8
Serve: Transfer the braised black pepper pork belly to a serving dish. Garnish with chopped scallions and toasted sesame seeds. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Black Pepper Pork Belly
Ingredients
For the Pork Belly
- 2 pounds pork belly, skin on, cut into 1 1/2-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 tablespoon vegetable oil
For the Braising Liquid
- 2 inches ginger, sliced
- 4 garlic, cloves, smashed
- 2 star anise, whole
- 1 cinnamon stick, 3-inch piece
- 2 dried red chilies, whole, optional
- 1/2 cup Shaoxing wine
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon black vinegar, Chinkiang or balsamic
- 2 cups water, or chicken broth
- 2 tablespoons freshly ground black pepper
For Garnish
- 2 scallions, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the pork belly: Bring a large pot of water to a boil. Add the pork belly cubes and blanch for 5 minutes to remove impurities. Drain the pork belly and rinse under cold water. Pat dry thoroughly with paper towels.
⏱️ 10 min - 2
Season the pork belly: In a bowl, toss the blanched and dried pork belly with 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper.
⏱️ 2 min - 3
Sear the pork belly: Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork belly in a single layer (work in batches if necessary to avoid overcrowding) and sear until golden brown and crispy on all sides, about 5-7 minutes. Remove the seared pork belly and set aside, leaving any rendered fat in the pot.
⏱️ 10 min - 4
Sauté aromatics: Reduce the heat to medium. Add the sliced ginger, smashed garlic, star anise, cinnamon stick, and dried red chilies (if using) to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Deglaze and add braising liquid: Pour in the Shaoxing wine and scrape the bottom of the pot to loosen any browned bits. Stir in the light soy sauce, dark soy sauce, brown sugar, black vinegar, water, and 2 tablespoons of freshly ground black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 6
Braise the pork belly: Return the seared pork belly to the pot, ensuring it is mostly submerged in the liquid. Bring back to a gentle simmer, then reduce the heat to low, cover the pot, and braise for 90 minutes, or until the pork belly is fork-tender.
⏱️ 90 min - 7
Reduce the sauce: Remove the lid and increase the heat to medium-high. Simmer for another 15-20 minutes, stirring occasionally, until the sauce has thickened and reduced to a glossy glaze. Remove the star anise, cinnamon stick, and ginger slices if desired.
⏱️ 20 min - 8
Serve: Transfer the braised black pepper pork belly to a serving dish. Garnish with chopped scallions and toasted sesame seeds. Serve hot.
⏱️ 1 min