¼ cup Brown Sugar
2 tbsp Chinese cooking wine (such as Shaoxing) or dry Sherry wine
2 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
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.
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.
To help completely render the fat cap, score the top in a square pattern with a sharp knife.