Ingredients
- ¼ CUP BROWN SUGAR
- 2 TBSP CHINESE COOKING WINE (SUCH AS SHAOXING) OR DRY SHERRY WINE
- TSP CHINESE FIVE-SPICE POWDER
- 1 TBSP FISH SAUCE
- 2 GARLIC CLOVE, MINCED
- 2 TSP FINELY GINGER, CHOPPED
- 2 LBS PORK BELLY, CUT INTO 1 INCH CHUNKS
- 2 TBSP SCALLION (GREEN ONION)
- 6 SHALLOTS, PEELED AND SLICED THINLY
- 3 TBSP SOY SAUCE
- 2 TBSP VEGETABLE OIL
- 2 CUPS WATER
COOKING INSTRUCTIONS
Succulent pork belly is braised until tender in this mouthwatering Five-Spice Braised Pork Belly. Seared in a cast iron pan and then braised on the grill to render flavorful and dynamic tastes, both crunchy and soft with every bite.
Chinese Pork Belly Glaze
A staple in many Chinese dishes, Five-Spice powder is a powerfully aromatic blend of spices including star anise, cinnamon, cloves, fennel, and Szechwan peppercorns. When combined with brown sugar and soy sauce, the result is a sticky-sweet and luscious sauce that is perfect to serve over white rice or vegetables.
Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.
- Heat oil in a heavy cast iron pan over medium-high heat. Add pork belly, stirring from time to time, and cook for 5-6 minutes until nicely browned. Add ginger, garlic, and shallots and cook for 2 minutes until fragrant.
- Fire up your Louisiana Grills pellet grill and preheat to 400°F. If you’re using a gas or charcoal grill, set it up for high heat.
- Add cooking wine, soy sauce, fish sauce, brown sugar, and five-spice to pan and just enough water to cover the pork belly. Stir well.
- Cover pot and transfer to grill. Reduce heat on grill to 225°F and allow pork to braise slowly for approximately 2 hours, or until pork is tender and the liquid has reduced by two-thirds. After 1 hour, check pork and add liquid as needed--if sauce has reduced too much, pork belly can burn.
- Remove pan from the grill and serve immediately with steamed rice. Garnish with scallions and serve.
Originally posted by Louisiana Grills
Posted October 13, 2020
