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Chinese cuisine

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Whole Garlic Braised Pork Belly

This garlicky braised pork belly is packed with umami flavors that will linger on your palate and will give you the urge to ask for more. This recipe uses dried jujube which gives this recipe sweet and tangy flavor notes. The chewy texture of the jujube gives this dish a refreshing addition.

Chef Chen Yichun

Chef Chen Yichun

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Whole Garlic Braised Pork Belly

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Recipe

PRE TIME: 20 min

COOKING TIME: 50 min

TOTAL TIME: 1 hr 10 min

4 SERVING

Ingredients:

1 1/2 lb. Skin-On pork belly
2 qt. Water, for the pork
3 cup Cooking Oil, for the garlic
2 cup Garlic
2 tbsp. Cooking oil, for the green onions
4 Stalks Green onions cut Into 1/2 Inch pieces.
5 Slices Ginger, sliced
2 oz. Shiitake mushrooms
1 1/2 cup Salted chicken stock
2 Medium Star Anise
1 tbsp. Sugar
1 tbsp. Shaoxing wine
1 tbsp. Light soy sauce
1/4 tsp. White pepper
1 oz. Dried Jujube
1 tsp. Salt

Directions:

1

Pour the oil into a large saucepan and add the peeled garlic cloves.

2

Heat until the oil reaches 250 °F/121 °C.

3

Deep fry for 5 minutes. Remove and strain from the saucepan.

4

Bring the water in the pot to a boil and add the pork slices.

5

Blanch for 30 seconds.

6

Remove and strain the pork slice; place in a bowl.

7

Add 2 tbsp oil to a heated pot over medium heat.

8

Saute green onions and ginger slices for a minute.

9

Stir in the blanched pork slices and saute for another 2 minutes.

10

Add in the shiitake mushrooms, chicken stock, star anise, sugar, Shaoxing wine, and light soy sauce; mix well.

11

Bring the mixture to a boil for 5 minutes

12

Sprinkle with ground white pepper and add the fried garlic, and seedless dried jujube.

13

Simmer for 25 minutes.

14

Season with salt and continue simmering for another 10 minutes.

15

Serve immediately.