Yummy Braised Pork Belly #christmas #dinner

Time become strolling out–I don’t like for meat to take a seat for too lengthy inside the refrigerator for too long.  What befell as a substitute turned into this braised dish.  I’ve additionally long desired to try chinese-style braised pork stomach.  I used the spices normal for the dish however also improvised with method and by way of adding an component or two.  I skipped the rice wine and the sugar however I used kecap manis (candy soy sauce) to sweeten the dish a bit.  I added cinnamon simply because, I introduced a splash of vinegar and used bird inventory to feature greater taste to the braising liquid.  My biggest departure from the conventional instruction changed into that I baked the beef first.  My goal became to broil the meat to create a crisp outdoors so it wouldn’t crumble whilst braising however all of the fats being rendered scared me (I tried broiling and lasted best 5 minutes).  i was afraid I’d start a fireplace in my oven.  as a substitute, I baked the red meat for below half-hour–I’m now not sure that this helped a great deal however I favored that the 5 spice powder adhered to the meat higher and lent a lot more flavor to the finished product.


  • 1 cinnamon stick
  • 4 garlic cloves, peeled
  • approximately 2 teaspoons chinese five spice powder
  • 2 dried entire chilies (I split one to feature a bit extra kick)
  • olive oil for brushing
  • salt and pepper
  • Chopped chives for garnish (they in reality supplement the dish nicely)
  • 1½ pounds red meat stomach, rinsed properly and dried with paper towels (mine came in 3 strips that have been about 1½ inches extensive)
  • 2 cups fowl stock
  • 2 tablespoons kecap manis (candy soy sauce)
  • three tablespoons plain vinegar (cider ought to work, too, but no longer balsamic)
  • 1 dried star anise


  • Preheat your oven to four hundred°F. Set the pork belly strips on a foil-covered baking sheet pores and skin facet down. Brush the tops and sides with olive oil, season with salt and pepper and the use of the equal brush, dip it in the chinese language five spice powder and brush additionally at the tops and facets of the beef. Roast the pro red meat for 15-20 minutes. i’m now not positive that this was essential but it did assist to stick the spices on the meat and stored them flavorful whilst they braised.
  • Take the meat out of the oven and reduce them in squares. add to a medium saucepan with the relaxation of the components: inventory, kecap manis, vinegar, megastar anise, cinnamon stick, dried chilies and garlic. carry to a boil then lower the heat to a simmer. cook for forty-50 mins. with the aid of this time the beef ought to be very gentle and the braising liquid decreased to pretty much ¾ cup. The sauce will retain to thicken and decrease even after you have became off the heat. switch the beef to a serving plate and pour the sauce on top. Serve with rice.