Pork Belly (4pz/pcs) Recipe

Prepare and sear

Pat pork belly pieces dry with paper towel and season lightly with 1 tsp salt. Heat 2 tbs vegetable oil in a wide heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add pork pieces, fatty side down first, and sear until well browned on all sides, about 3–4 minutes per side. Remove pork and set aside.

Aromatics and deglaze

Reduce heat to medium. In the same pot, add sliced ginger, smashed garlic and knotted scallion whites. Sauté briefly (30–45 seconds) until fragrant, scraping up browned bits. Add Shaoxing wine to deglaze and let reduce 1 minute.

Braise

Return the pork to the pot. Add light soy sauce, dark soy sauce, rock sugar, star anise and bay leaf. Pour enough water or low-sodium chicken stock to come about halfway up the sides of the pork (approximately 800–1000 ml depending on pot). Bring to a gentle simmer, then cover with a lid slightly ajar and reduce heat to low. Simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, turning pieces once halfway through, until pork is tender and a fork slides in easily.

Reduce glaze

Remove pork pieces to a tray and set aside, covered loosely to keep warm. Increase heat and reduce the braising liquid until slightly thickened, about 8–12 minutes. Taste and adjust seasoning with a pinch more salt if needed. Spoon some reduced sauce over the pork pieces to coat.

Prepare sauce

In a small bowl combine 4 tbs hoisin sauce, 1 tbs rice vinegar, 1 tsp sesame oil, and cracked black pepper. Stir to a smooth sauce and set aside.

Stir-fry cabbage

Heat 1 tbs vegetable oil in a large skillet or wok over medium-high heat. Add the shredded white cabbage and stir-fry for 3–4 minutes until just beginning to soften and edges are slightly caramelized. Add 1/2 tsp salt and continue to cook 1 more minute.

Finish with hoisin

Reduce heat to medium, add the prepared hoisin mixture and toss to coat the cabbage evenly. Stir in the sliced spring onion greens (reserve a little for garnish) and cook another 30–45 seconds just to heat the sauce through. Remove from heat.

To plate, spoon a bed of the hoisin-glazed cabbage onto each plate. Place one braised pork belly piece on top of the cabbage. Drizzle an additional 1/2 tbs–1 tbs hoisin (from finishing ingredients) over each pork piece for extra gloss and flavor.

Garnish each portion with a scattering of thinly sliced spring onion greens and a sprinkle of toasted sesame seeds if using. Serve immediately with extra warm braising sauce on the side if desired.

Leftovers: store braised pork and cabbage separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a covered pan with a splash of water or stock, then finish with a quick reduction of sauce.