Mao's Braised Pork Recipe

Pork belly: The main protein in this dish, providing rich flavor and a tender texture.

Soy sauce: Adds a salty and umami depth to the braise.

Sugar: Balances the saltiness and enhances the caramelization of the pork.

Water: Used to create the braising liquid.

Ginger: Adds a fresh, spicy note to the dish.

Garlic: Provides a robust, aromatic flavor.

Cinnamon stick: Infuses the dish with a warm, sweet spice.

Star anise: Contributes a licorice-like flavor that is key to the dish's complexity.

When preparing pork belly for braising, it's crucial to blanch the meat first. This step helps to remove impurities and excess fat, resulting in a cleaner and more refined flavor. To do this, bring a pot of water to a boil, add the pork belly, and let it cook for about five minutes. Drain and rinse the meat under cold water before proceeding with the recipe. This technique ensures that your braised pork will have a rich, concentrated taste without any unwanted greasiness.

• pork belly - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a good alternative for braising.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• sugar - Substitute with honey: Honey provides a natural sweetness and can add a slight floral note to the dish.

• water - Substitute with chicken broth: Chicken broth adds additional depth and richness to the braising liquid.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• cinnamon - Substitute with cassia bark: Cassia bark has a similar flavor profile to cinnamon but is slightly more intense.

• star anise - Substitute with fennel seeds: Fennel seeds provide a similar licorice-like flavor, though they are less potent.

• Allow the pork belly to cool completely before storing. This helps prevent condensation, which can affect the texture and flavor.
• Transfer the braised pork into an airtight container. Ensure the container is large enough to hold both the pork and the sauce.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will continue to meld, making the dish even more delicious.
• For longer storage, place the cooled braised pork in a freezer-safe container or heavy-duty freezer bags. Label the container with the date to keep track of its freshness.
• When ready to reheat, thaw the pork in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the braised pork gently on the stovetop over low heat. Add a splash of water or broth if the sauce has thickened too much during storage.
• Alternatively, you can reheat the pork in the microwave. Place it in a microwave-safe dish, cover loosely, and heat in short intervals, stirring occasionally to ensure even heating.
• Serve the reheated braised pork with freshly steamed rice or your favorite side dishes for a comforting meal.

• For stovetop reheating:

  1. Place the leftover pork belly in a saucepan.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Cover the pan with a lid and heat on medium-low.
  4. Stir occasionally until the pork is heated through, about 10-15 minutes.

• For microwave reheating:

  1. Transfer the braised pork to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes poked for ventilation.
  3. Heat on medium power for 2-3 minutes.
  4. Stir and continue heating in 1-minute intervals until hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover pork in an oven-safe dish.
  3. Cover with aluminum foil to keep it moist.
  4. Bake for 20-25 minutes, or until the pork is heated through.

• For steaming:

  1. Place the pork belly in a heatproof dish that fits into your steamer.
  2. Set up your steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover.
  4. Steam for about 10-15 minutes, or until the pork is thoroughly heated.

• For sous vide reheating:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the braised pork in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and serve hot.

• Large pot: Used to combine and cook the pork belly with the other ingredients, allowing for even heat distribution and thorough cooking.

• Blanching pot: Used to blanch the pork belly in boiling water, which helps to remove impurities and excess fat.

• Tongs: Handy for handling the pork belly pieces when blanching and transferring them to the large pot.

• Measuring spoons: Essential for accurately measuring the soy sauce and sugar to ensure the right balance of flavors.

• Measuring cup: Used to measure the water needed for the braising liquid.

• Knife: Necessary for cutting the pork belly into 2-inch pieces and slicing the ginger.

• Cutting board: Provides a safe and clean surface for cutting the pork belly and ginger.

• Garlic press: Useful for smashing the garlic cloves, although you can also use the flat side of a knife.

• Wooden spoon: Ideal for stirring the ingredients in the pot to ensure they are well combined.

• Lid: Helps to cover the pot while simmering, trapping heat and moisture to tenderize the pork belly.

• Serving dish: Used to present the finished braised pork, making it easy to serve hot with steamed rice.

Blanch in advance: Blanch the pork belly ahead of time and store it in the fridge to save time on cooking day.

Pre-measure ingredients: Measure out the soy sauce, sugar, and other ingredients beforehand to streamline the cooking process.

Use a slow cooker: Consider using a slow cooker to braise the pork belly; it allows you to set it and forget it.

Double the recipe: Make a larger batch and freeze portions for quick meals later.

Prep aromatics: Smash the garlic and slice the ginger in advance to save prep time.