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Chinese Pork Belly
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 12
Calories 730 kcal
Ingredients
- 3 pounds pork belly
- 1 1" slice ginger smashed
- 4 garlic cloves smashed
- 5 scallions white parts only
Pork Belly Cooking Sauce
- 2 teaspoons grapeseed oil
- 6 slices ginger 1/4" thick
- 3 garlic cloves smashed
- 4 scallion cut into 2" lengths, smashed
- 3 star anise
- 1 3" piece cinnamon stick broken in half
- 1/2 cup regular soy sauce
- 1/4 cup dark soy sauce
- 1/2 cup Chinese rice wine
- 1 cup organic brown sugar
- 1/2 cup water
Instructions
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Bring a pot of water to boil and place pork belly inside, along with ginger, garlic and scallion; let cook for 30 minutes until meat is firm.
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Remove from pot; let cool; cut into 1/2" slices. Arrange in a heatproof pan, skin side down.
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Heat oil until hot; stir fry ginger, garlic, scallions, star anise and cinnamon until fragrant, about a minute. Add soy sauces, rice wine, brown sugar and water. Bring to a boil, then turn off heat and stir until sugar is melted. Pour on top of and in between pork belly slices. Place piece of parchment paper on top to cover the pork belly.
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Cover steamer and steam on medium-low for 1 1/2 hours until tender. Refrigerate overnight if possible so you can skim off any excess fat.
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Serve with steamed Chinese buns, sliced cucumbers and minced scallions.
Recipe Notes
Chinese pickled sour mustard greens are also a nice accompaniment to pork belly buns. To prepare this, soak pickled sour mustard greens in water for 1/2 hour. Drain and mince. Saute with a little sugar and salt.
Nutrition Facts
Chinese Pork Belly
Amount Per Serving
Calories 730
Calories from Fat 549
% Daily Value*
Fat 61g94%
Saturated Fat 22g138%
Cholesterol 81mg27%
Sodium 860mg37%
Potassium 495mg14%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 19g21%
Protein 13g26%
Vitamin A 100IU2%
Vitamin C 5mg6%
Calcium 44mg4%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.