Braised pork belly, a beloved Chinese dish, often faces criticism for being greasy. But with a few tweaks, you can enjoy its rich flavor with less oil. Here’s a simple guide to a healthier version.
First, choose lean pork belly with even layers of fat and meat. Cut it into 2-inch cubes and blanch in boiling water for 3 minutes to remove excess fat and impurities. Rinse and set aside.
Heat a non-stick wok over medium heat. Add only 1 teaspoon of oil, then a tablespoon of sugar. Stir gently until the sugar melts into a light caramel. Toss in the pork cubes, searing until lightly browned on all sides.
Pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce (for color), 1 teaspoon of Shaoxing wine, and a cup of hot water. Add a star anise, a cinnamon stick, and a slice of ginger for aroma. Bring to a boil, then reduce heat to low. Cover and simmer for 40-50 minutes, until the pork is tender.
Uncover and increase heat to reduce the sauce, turning the pork occasionally to coat it evenly. Once the sauce thickens into a glossy glaze, turn off the heat. Let it rest for 5 minutes before serving.
This method cuts oil by half while keeping the meat tender and the sauce flavorful. Serve with steamed rice for a satisfying, healthier meal!
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