When it comes to hearty, flavor-packed dishes, Braised Pork Belly with Napa Cabbage is a standout. This dish combines tender, caramelized pork belly with the subtle sweetness of Napa cabbage, all simmered in a rich, savory sauce. Perfect with steamed rice, it’s a comforting meal that’s sure to impress family and friends alike.
Ingredients for Braised Pork Belly with Napa Cabbage
For the Braised Pork Belly:
- 1 lb pork belly, cut into bite-sized pieces
- 2 tablespoons oil
- 3 tablespoons sugar
- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons Shaoxing wine
- 1 cup water
- 2 slices ginger
- 1 star anise
- 1 cinnamon stick (optional)
- 2 cloves garlic, crushed
- Dried red chilies (optional)
For the Napa Cabbage:
- 1 head Napa cabbage, cut into large pieces
For Serving:
- Steamed rice
Step-by-Step Instructions for Braised Pork Belly with Napa Cabbage
1. Blanch the Pork Belly
- In a pot of boiling water, blanch the pork belly pieces for 5 minutes to remove impurities.
- Drain and set aside.
2. Caramelize the Sugar
- Heat 2 tablespoons oil in a large pot or wok over medium heat.
- Add 3 tablespoons sugar and cook until it melts and turns a golden brown color. Be careful not to burn it.
3. Brown the Pork Belly
- Add the blanched pork belly to the pot and stir until the pieces are browned on all sides.
4. Add Aromatics
- Stir in the ginger slices, garlic cloves, star anise, cinnamon stick (if using), and dried red chilies (optional).
- Cook for 1-2 minutes until fragrant.
5. Add Liquids and Simmer
- Pour in the light soy sauce, dark soy sauce, Shaoxing wine, and 1 cup water.
- Bring to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the pork belly is tender.
6. Cook the Napa Cabbage
- Add the Napa cabbage to the pot and simmer for an additional 10-15 minutes, until the cabbage is tender and absorbs the flavors.
7. Thicken the Sauce (Optional)
- If desired, increase the heat to medium-high and simmer uncovered for a few minutes until the sauce thickens and coats the pork belly.
8. Serve
- Serve the braised pork belly and Napa cabbage over a bed of steamed rice for a complete meal.
Why You’ll Love This Recipe
- Tender and Flavorful Pork Belly: The slow braising process ensures the pork belly is melt-in-your-mouth tender, with a rich, caramelized flavor.
- Balanced Flavors: The savory soy sauce, aromatic spices, and subtle sweetness of Napa cabbage create a harmonious dish.
- Perfect for Sharing: This dish is ideal for family dinners or special occasions, offering both comfort and sophistication.
Tips for Success
- Control the Heat: Be careful when caramelizing the sugar; it can burn quickly if the heat is too high.
- Make it Spicy: For extra heat, add more dried red chilies or a dash of chili oil before serving.
- Adjust to Taste: Feel free to tweak the amount of soy sauce or Shaoxing wine to suit your flavor preferences.
- Serve Fresh: This dish is best enjoyed fresh, but leftovers can be reheated on the stovetop or in the microwave.
FAQs
Can I use other vegetables instead of Napa cabbage?
Yes! Bok choy, mustard greens, or even carrots are great alternatives.
What if I don’t have Shaoxing wine?
You can substitute Shaoxing wine with dry sherry or omit it entirely.
Can I make this dish ahead of time?
Absolutely! The flavors deepen overnight, making it an excellent dish to prepare a day ahead.
Conclusion
Braised Pork Belly with Napa Cabbage is a flavorful, heartwarming dish that’s easy to make and perfect for sharing. The tender pork belly, infused with aromatic spices, paired with soft, flavorful Napa cabbage, creates a meal that’s sure to become a favorite. Serve it over rice and enjoy a taste of comfort at its finest.