Braised Pork Belly with Rice Wine and Preserved Vegetables – Hearty Zhejiang Comfort Food

Introduction:

Zhejiang cuisine, one of the eight major cuisines in China, is renowned for its delicate flavors and refined cooking techniques. Among the many dishes that showcase this culinary tradition, braised pork belly with rice wine and preserved vegetables stands out as a classic and comforting dish. This recipe not only highlights the rich umami flavors of the pork but also incorporates the tangy and salty elements of preserved vegetables and the aromatic complexity of rice wine. It’s a dish that warms the soul and satisfies the appetite.

Ingredients:

Pork belly: 800 grams
Rice wine: 2 tablespoons
Preserved vegetables: 100 grams
Rock sugar: 2 tablespoons
Soy sauce: 3 tablespoons
Star anise: 2 pieces
Ginger slices: 4 pieces
Garlic cloves: 4 cloves
Scallions: 2 stalks
Water: 500 ml
Vegetable oil: 2 tablespoons

Instructions:

Preparation: Start by washing the pork belly thoroughly under cold running water. Pat it dry with paper towels. Score the skin side of the pork belly in a crisscross pattern using a sharp knife. This helps the skin to crisp up better during cooking. Set aside.
Blanching: Bring a large pot of water to a boil. Gently place the pork belly into the boiling water and blanch for about 5 minutes. This step removes any impurities and excess fat from the meat. Drain the pork belly and rinse it under cold water to cool it down. Pat it dry again.
Browning: Heat a large skillet over medium heat. Add 1 tablespoon of vegetable oil and let it get hot. Place the pork belly skin-side down in the skillet and sear until the skin is golden brown and crispy. Flip the pork belly and sear the other sides until they are lightly browned. Remove from the skillet and set aside.
Cooking: In the same skillet, add another tablespoon of vegetable oil and heat it up. Add the ginger slices, garlic cloves, and star anise. Stir-fry for about 1 minute until fragrant. Add the rice wine and soy sauce. Stir well to combine.
Simmering: Return the pork belly to the skillet, skin-side up. Pour in the water and bring it to a simmer. Cover the skillet with a lid and let it cook over low heat for about 1 hour. Check occasionally and add more water if necessary. The pork belly should be tender and the skin should be soft.
Incorporating Preserved Vegetables: Once the pork belly is cooked, remove it from the skillet and set it aside. Strain the cooking liquid into a clean bowl, reserving the flavorful broth. In the same skillet, add the preserved vegetables and stir-fry for about 2 minutes. Return the pork belly to the skillet and pour in the reserved broth. Let it simmer for another 10 minutes.
Serving: Slice the pork belly into thin pieces. Arrange them on a serving platter. Garnish with chopped scallions and serve hot.

Tips:

Choose high-quality preserved vegetables for the best flavor. Look for those that are aged and have a strong aroma.
If you prefer a sweeter dish, you can increase the amount of rock sugar to taste.
The cooking time may vary depending on the size of the pork belly. Always check for tenderness before removing from the heat.

Nutritional Information:

This dish is rich in protein, healthy fats, and essential nutrients. The pork belly provides a good source of collagen, which is beneficial for skin health. The preserved vegetables add a tangy and salty element that complements the richness of the pork. Overall, it’s a satisfying and nutritious meal.

Variations:

You can experiment with different types of preserved vegetables or even add some dried mushrooms for added depth of flavor. For a spicier version, consider adding some chili flakes or Sichuan peppercorns. Additionally, you can substitute the pork belly with ribs or chicken legs for a different variation.

Conclusion:

Braised pork belly with rice wine and preserved vegetables is a quintessential Zhejiang comfort food that embodies the essence of Chinese culinary art. Its simplicity and richness make it a favorite among food enthusiasts. Whether you’re hosting a dinner party or simply enjoying a quiet evening at home, this dish is sure to please your palate and warm your heart.