Khòng-bah (Taiwanese Braised Pork Belly)

soy-braised pork belly with crispy edges; eaten on rice or in steamed buns

Makes 4 bun fillings · 419 kcal per serving

Ingredients

• 300 g pork belly
• 30 g soy sauce
• 12 g dark soy sauce
• 30 g Shaoxing wine
• 15 g brown sugar
• 300 g water
• 8 g ginger
• 6 g garlic
• 15 g scallion
• 0.6 g star anise
• 1.5 g cinnamon stick
• 0.3 g white pepper

Method

1. 1. Cut the pork belly across the grain into ½ in / 1.25 cm slices sized for the buns. Pat dry.
2. 2. Sear the pork in a dry, wide, heavy pot over medium-high heat until browned, ~2–3 min per side. Work in batches, then pour off the rendered fat.
3. 3. Add the ginger, garlic, scallion, star anise, cinnamon, and white pepper and stir for 30 sec. Return the pork, then add the soy sauces, Shaoxing wine, brown sugar, and water. Bring to a simmer.
4. 4. Cover partially and braise at a bare simmer, turning occasionally, until a skewer passes through easily but the slices still hold their shape, ~75–90 min.
5. 5. Transfer the pork to a tray and chill until firm, at least 30 min. Strain the braising liquid, skim off the fat, and boil until it coats the back of a spoon, ~10–15 min; watch closely as it thickens.
6. 6. Sear the chilled pork in a dry skillet over medium-high heat until the edges crisp, ~1–2 min per side. Lower the heat, add enough reduced sauce to coat, and turn the pork for 30–60 sec until glazed.

Notes

Typically served in folded steamed buns with pickled mustard greens, cilantro, and sweetened crushed peanuts, or over rice with the reduced braising sauce.