How to Cook the Perfect Chinese Braised Pork Belly in Soy Sauce339

Known as 扣肉 (kou rou) in Chinese, this classic dish features tender, melt-in-your-mouth pork belly braised in a flavorful soy sauce-based sauce. Originating from the Guangdong province, it's a staple in many Chinese banquets and family gatherings, and is especially popular during the Mid-Autumn Festival.

Ingredients:- 1 pound boneless pork belly, with skin on
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 tablespoon sugar
- 1 teaspoon ground white pepper
- 1/2 teaspoon grated ginger
- 1/4 teaspoon grated garlic
- 2 cups chicken broth
- 1 cup water

Instructions:1. Prepare the pork belly: Remove the pork belly from the refrigerator 30 minutes before cooking to bring it to room temperature. Use a sharp knife to score the skin in a diamond pattern, taking care not to cut into the meat. Rub the pork belly all over with the light soy sauce and set aside for 15 minutes.
2. Blanch the pork belly: In a large pot, bring water to a boil. Carefully add the pork belly and blanch for 5 minutes, or until the skin turns opaque. Remove the pork belly from the pot and rinse with cold water.
3. Braise the pork belly: In a large skillet or Dutch oven, heat the oil over medium heat. Add the grated ginger and garlic and cook for 30 seconds, or until fragrant. Add the blanched pork belly, skin side down, and sear for 5 minutes, or until the skin is golden brown.
4. Add the sauce ingredients: In a bowl, whisk together the dark soy sauce, oyster sauce, honey, sugar, ground white pepper, chicken broth, and water. Pour the sauce over the pork belly and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the pork belly is tender and the skin is very soft.
5. Rest and serve: Remove the pork belly from the skillet and let it rest for 15 minutes before slicing and serving. The pork belly can be served on its own or with rice or noodles.

Tips:- For the best flavor, use a pork belly with a good amount of fat.
- Scoring the pork belly skin helps the fat render and makes the skin crispy.
- Blanching the pork belly helps to remove any impurities and makes the skin tighter.
- Don't overcook the pork belly. It should be tender but not mushy.
- The braising liquid can be used as a dipping sauce or gravy.

2024-12-18

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