- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 6 to 8
Ingredients
- 1
- skin-on pork belly*, thawed
- 1.6 to 2 kg
- 2 tbsp
- canola oil
- 30 mL
- 1 tbsp
- Chinese 5 spice seasoning
- 15 mL
- 1/4 cup
- sugar
- 60 mL
- 1/2 cup
- shaoxing cooking wine (or similar Asian-style rice wine)
- 125 mL
- 1/4 cup
- dark soy sauce
- 60 mL
- 1/4 cup
- Kikkoman Soy Sauce
- 60 mL
- 6
- cloves garlic, peeled, roughly crushed
- 1 knob
- thumb-size piece fresh ginger, peeled, thinly sliced
- 2 in./5 cm
- 1 carton
- Compliments Organic Chicken Broth Low Sodium
- 900 mL
- 1/2 cup
- thinly sliced green onion, for garnish
- 125 mL
- * pork belly (skin-on ¼ slab frozen Cryovac) in Meat Dept. freezer case
Method
Step 1
Cut pork belly into 3/4 in. (2 cm) cubes, slicing through the skin, fat and meat. Bring a pot of water to a boil. Working in batches, blanch the pork belly cubes 2 to 3 min., until the pork turns lighter-coloured and opaque. Transfer blanched pork into a colander. Rinse with cold water. Pat dry with paper towels; set aside.
Step 2
Heat the canola oil in a large pot (with lid) over medium heat. Lightly brown the pork belly cubes on all sides. Reduce the heat to low, add the 5 spice and sugar, stirring to coat evenly. Cook 2 to 3 min. to lightly brown the sugar. Stir in the cooking wine and soy sauces to coat the pork. Add the garlic, ginger and broth to the pot. Cover and gently simmer for 1 hr., or until pork belly is fork tender. Stir occasionally to prevent scorching.
Step 3
Remove the lid. Increase heat to high. Cook, stirring often, until the sauce reduces to a glistening coating on the pork belly.
Step 4
Transfer to serving platter. Garnish with green onions. Serve with Quick Savoury Mushrooms Noodles.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 520
- Fat:
- 41 g
- Saturated Fat:
- 13 g
- Carbs:
- 12 g
- Sugar:
- 7 g
- Cholesterol:
- 80 mg
- Protein:
- 14 g
- Sodium:
- 1320 mg
