- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 1 h 45 m
- Serves
- 4-6
Ingredients
- For the pork:
- 1 tbsp
- canola oil
- 15 mL
- ¼ cup
- sugar
- 60 mL
- 1 tbsp
- Chinese 5 spice seasoning
- 15 mL
- 1/2 cup
- Shaoxing wine or dry sherry
- 125 mL
- ¼ cup
- soy sauce
- 60 mL
- ¼ cup
- dark soy sauce
- 60 mL
- 2 cups
- low sodium chicken broth
- 500 mL
- 2 lbs
- 1 skin on pork belly
- For the salsa:
- 1
- Pomelo
- 3/4 cup
- finely diced red pepper, about 1 pepper
- 180 mL
- 1/4 cup
- finely sliced green onion, about 2 onions
- 60 mL
- 2 tbsp
- finely chopped cilantro
- 30 mL
- 1 tsp
- finely grated ginger
- 5 mL
- ¼ tsp
- each salt and pepper
- 1 mL
Directions
Step 1
Prepare and measure all ingredients for braising the pork belly. Cut pork belly into 6 by ¾” (1.9 cm) thick slices. Bring a pot of water to a boil and blanch the sliced pork belly until the pork turns lighter coloured and opaque, approx. 1 min. Transfer blanched pork belly to a colander, rinse with cold water and pat dry with paper towel, set aside.
Step 2
Heat the canola oil in a wide pot (with lid) over medium heat. Lightly brown the pork belly on all sides. Reduce the heat to low, add the 5 spice and sugar, gently turning the pork belly to coat evenly. Cook for 2 mins to lightly brown the sugar. Gently stir the cooking wine, soy sauces and broth into the pot. Cover and gently simmer, stirring occasionally for 1 hr or until pork belly is tender. Remove the lid and increase heat to medium high. Cook gently stirring often until sauce has reduced to a glistening coating on the pork belly, approx. 8-10 mins.
Step 3
Meanwhile, cut away the pomelo peel with a knife. Working over a bowl to catch the pomelo juices, segment the pomelo by cutting along side the white pith, removing just the fruit. Coarsely chop the pomelo fruit and transfer to a clean mixing bowl. Add 3 tbsp (45 mL) of the saved pomelo juice, the diced red pepper, finely grated ginger, chopped cilantro, green onions, salt and pepper. Mix well, cover and refrigerate until ready to serve.
Step 4
Transfer the braised pork belly to plates/platter, spoon some of the reduced glaze over the pork belly and serve dressed with the fresh pomelo salsa.
Tip
Strain the remaining pomelo juice and add it into the braising pork bellies it will add a subtle citrus fruit sweet and sour flavour to the braising liquid and finished sauce.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 390
- Fat:
- 29 g
- Saturated Fat:
- 9 g
- Carbs:
- 12 g
- Fibre:
- 1 g
- Sugar:
- 9 g
- Cholesterol:
- 60 mg
- Protein:
- 10 g
- Sodium:
- 1120 mg
