Braised Pork Belly with Napa Cabbage – A Savory, Comforting Classic

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.

Leave a Comment