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中文Red Braised Ginger Pork Belly with Pickled Chilies is a deliciously rich and flavorful dish that features tender pieces of pork belly, slowly braised in a savoury blend of soy sauces, ginger, and aromatic spices.
While pork belly is known for its rich and fatty texture, this dish can still be a part of a balanced diet when enjoyed in moderation. The braising process allows much of the fat to render out, and the use of ginger and garlic provides anti-inflammatory and antioxidant benefits. The pickled chilies not only add a burst of flavour but also contain capsaicin, which can boost metabolism and support cardiovascular health. Pairing the pork with steamed vegetables or rice ensures a more balanced meal.
Despite its gourmet appearance and complex flavours, Red Braised Ginger Pork Belly with Pickled Chilies is relatively easy to make. The steps are straightforward, involving simple preparation and slow braising, which requires minimal cooking time.
The Ingredients You'll Need
2 pounds of pork belly
2 to 3 inches of fresh ginger, peeled and thinly sliced
3 to 4 cloves of garlic, finely chopped
2 to 3 tablespoons of vegetable oil
2 to 3 tablespoons of Shaoxing wine or dry sherry
3 to 4 tablespoons of light soy sauce
2 tablespoons of dark soy sauce
2 tablespoons of rock sugar or brown sugar
Water or chicken stock, enough to cover the pork
1 to 1.5 teaspoons of star anise powder
1 cinnamon stick
Fresh red chillies (such as Fresno or cayenne)
1 cup of white vinegar
1 cup of water
A pinch of sugar
A pinch of salt
How to Cook This Dish
Begin by selecting a high-quality slab of pork belly with an even distribution of meat and fat, which will ensure a tender and flavorful result. Next, cut the pork belly into large, bite-sized pieces, approximately one to two inches thick. This size allows the flavours to permeate the meat thoroughly during cooking. Then, prepare the base by peeling and thinly slicing a generous amount of fresh ginger, aiming for about two to three inches' worth, and finely chopping a few cloves of garlic.
After that, in a heavy-bottomed pot or Dutch oven, heat a few tablespoons of vegetable oil over medium-high heat until the oil is shimmering. Once the oil is ready, add the sliced ginger and chopped garlic to the pot, sautéing them until they release their aromatic scents and turn golden brown, which should take around two to three minutes. Carefully add the pork belly pieces to the pot, ensuring they are in a single layer for even browning. Allow the pork to sear undisturbed for a few minutes on each side until a rich, golden crust forms. This caramelization is key to developing deep, robust flavours in the finished dish. When the pork is evenly browned, reduce the heat slightly and add a splash of Shaoxing wine or dry sherry, which will deglaze the pot and lift any flavorful browned bits from the bottom.
To build the braising liquid, incorporate a combination of light and dark soy sauces. The light soy sauce will provide saltiness and umami, while the dark soy sauce will contribute a deeper colour and a touch of sweetness.
Begin by adding about three to four tablespoons of light soy sauce and two tablespoons of dark soy sauce to the pot, adjusting to taste as needed. Next, to balance the savoury elements, add a couple of tablespoons of rock sugar or brown sugar, which will lend a subtle sweetness and help to create a glossy finish on the pork.
Then, pour in enough water or chicken stock to just cover the pork belly pieces, and bring the mixture to a gentle simmer. At this point, you can add a few whole star anise pods and a cinnamon stick for additional warmth and complexity. Cover the pot with a lid, leaving it slightly ajar, and let the pork braise slowly over low heat for about one and a half to two hours, or until the meat is incredibly tender and the sauce has reduced to a rich, thick consistency.
Meanwhile, while the pork is braising, prepare the pickled chilies. Start by thinly slicing a handful of fresh red chilies, such as Fresno or cayenne, and placing them in a clean jar. In a small saucepan, combine equal parts white vinegar and water, along with a pinch of sugar and salt, and bring the mixture to a boil. Once boiling, pour the hot pickling liquid over the sliced chilies, ensuring they are fully submerged. Allow the chilies to cool to room temperature, then cover and refrigerate until ready to use.
Finally, once the pork belly has finished braising, adjust the seasoning of the sauce with additional soy sauce or sugar if needed. Serve the tender, glossy pieces of pork over steamed rice or alongside blanched greens. Garnish the dish with the vibrant pickled chilies, which will add a refreshing, tangy contrast to the rich, savoury pork, creating a harmonious balance of flavours and textures that is sure to delight the palate.
