Super tender, deeply flavored bites of slightly sweet, soy braised belly. Might be too rich as a full meal, but as a side…oh shit.
RECIPE:
½ tablespoon neutral oil
1 pound pork belly, skin on & cut into 1-inch cubes
3 garlic cloves, minced
1 tablespoon fresh ginger, chopped fine
1/4 cup soy sauce
1/4 cup water
1/4 cup chicken broth
2 tablespoons brown sugar or honey
1 tablespoon dry cooking sherry or Xiaoxing wine (Chinese cooking wine)
2 cups basmati rice
2 tablespoons finely minced ginger
3 green onions, finely diced – plus more for serving
Sesame seeds for garnish
Add oil to a small pot, and when almost smoking add ½ the pork
Cook until lightly golden on all sides – about 5 minutes, remove to a plate and repeat with remaining pork
When done, add all pork back into the pot along with garlic & ginger – stir through about a minute or until very fragrant
Then add everything else, stir well to combine and bring to a boil, turn down to a simmer and cover with a lid
I like to stir it every 10 or 15 minutes until ‘hot knife through butter’ tender – about 90 minutes
While it cooks, make rice according to package or rice cooker instructions but adding chopped ginger & green onion
When pork is done, remove the lid and let the remaining liquid cook until most has evaporated
Serve on the rice with sesame seeds and more diced green onion for garnish