Braised Pork Belly In Soy Sauce Recipe

Pork belly: The main protein of the dish, known for its rich flavor and tender texture when cooked slowly.

Soy sauce: A salty and savory sauce that forms the base of the braising liquid.

Dark soy sauce: Adds a deeper color and richer flavor compared to regular soy sauce.

Sugar: Provides a balance of sweetness to the savory soy sauce.

Garlic: Adds a pungent and aromatic flavor to the dish.

Star anise: A spice that imparts a unique licorice-like flavor, enhancing the overall taste.

Water: Used to create the braising liquid and ensure the pork belly cooks evenly.

When searing the pork belly, make sure the pieces are evenly spaced in the pot to ensure they brown properly. Overcrowding the pot can cause the meat to steam rather than sear, which will affect the final texture and flavor.

• 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.

• dark soy sauce - Substitute with hoisin sauce: Hoisin sauce provides a rich, sweet, and salty flavor that can mimic the depth of dark soy sauce.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note that complements the dish.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish similarly to garlic.

• star anise - Substitute with cinnamon sticks: Cinnamon sticks provide a warm, sweet spice that can replicate the aromatic quality of star anise.

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

• Allow the braised pork belly to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the pork belly and its sauce into an airtight container. Make sure the container is large enough to hold the pork and sauce without spilling.
• If you plan to consume the braised pork belly within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.
• For longer storage, place the airtight container in the freezer. The braised pork belly can be frozen for up to 2-3 months without losing its flavor and texture.
• When ready to reheat, thaw the pork belly in the refrigerator overnight if frozen. This ensures even reheating and maintains the dish's quality.
• Reheat the braised pork belly in a pot over medium heat until warmed through. You can add a splash of water or broth if the sauce has thickened too much.
• Alternatively, you can reheat individual portions in the microwave. Place the pork belly in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power until hot.
• Serve the reheated braised pork belly with freshly steamed rice or your favorite vegetables. Enjoy the rich, savory flavors as if it were freshly made.

• Stovetop Method: Place the braised pork belly in a saucepan. Add a splash of water or broth to prevent it from drying out. Cover with a lid and heat over medium-low heat, stirring occasionally, until warmed through. This method helps maintain the tenderness and flavor of the pork belly.

• Oven Method: Preheat your oven to 150°C (300°F). Transfer the braised pork belly to an oven-safe dish and cover it with foil. Heat for about 20-25 minutes, or until thoroughly warmed. This method is great for reheating larger portions while keeping the meat moist.

• Microwave Method: Place the braised pork belly in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it to allow steam to escape. Heat on medium power in 1-minute intervals, stirring in between, until the pork belly is heated through. Be cautious not to overcook, as microwaving can sometimes make the meat tough.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the braised pork belly in the basket, cover, and steam for about 10-15 minutes, or until heated through. This gentle method helps retain the juiciness and tenderness of the pork belly.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without losing any quality. Place the braised pork belly in a vacuum-sealed bag or a ziplock bag using the water displacement method. Set the sous vide machine to 60°C (140°F) and immerse the bag in the water bath for about 45 minutes to an hour. This method ensures even reheating while preserving the texture and flavor of the pork belly.

• Large pot: A spacious cooking vessel essential for searing the pork belly and simmering it with the sauce and spices.

• Stove: Used to heat the pot and cook the pork belly over medium and low heat.

• Tongs: Handy for turning and searing the pork belly pieces to ensure they are browned on all sides.

• Measuring cups: Necessary for accurately measuring the soy sauce, dark soy sauce, sugar, and water.

• Garlic press: Useful for mincing the garlic cloves efficiently.

• Wooden spoon: Ideal for stirring the ingredients together in the pot.

• Lid: Used to cover the pot while the pork belly simmers, ensuring even cooking and flavor infusion.

• Serving dish: For presenting the braised pork belly once it's cooked and ready to be served.

• Steamer: Optional, but useful if you want to prepare steamed rice to accompany the braised pork belly.

Pre-cut the pork: Ask your butcher to cut the pork belly into 2-inch pieces to save prep time.

Use a pressure cooker: Reduce cooking time by using a pressure cooker instead of simmering for 90 minutes.

Pre-mix the sauce: Combine soy sauce, dark soy sauce, sugar, and garlic in advance to streamline the cooking process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot: Use an Instant Pot to cut down on cooking time while still achieving tender pork.