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From the animal's ‘belly’ or underside, Pork Belly is a boneless cut with a succulent and rich flavor. Most tender when prepared using a slow cooking method, Pork Belly is praised for its versatility, flavor, and texture.
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Chinese Pork Belly (adapted for healthier eating)
Total Time: 2 hours and 25 minutes
Prep Time: 25 minutes
Cook Time: 20 minutes
3 lbs pork belly
1 1" slice ginger smashed
4 garlic cloves smashed
5 scallions white parts only
2 tsp grapeseed oil
6 slices ginger 1/4" thick
3 garlic cloves smashed
4 scallion cut into 2" lengths, smashed
3 star anise
1 3" piece cinnamon stick broken in half
1/2 cup regular soy sauce
1/4 cup dark soy sauce
1/2 cup Chinese rice wine
1/2 cup water
*Food steamer needed
Bring a pot of water to boil.
Place pork belly inside.
Add ginger, garlic and scallion.
Let cook for 30 minutes until meat is firm.
Remove from pot and let cool.
Cut into 1/2" slices.
Arrange in a heatproof pan, skin side down.
Heat oil until hot.
Stir fry ginger, garlic, scallions, star anise and cinnamon for about 1 minute until fragrant.
Add soy sauces, rice wine, and water.
Bring to a boil, then turn off heat and stir.
Pour on top of and in between pork belly slices.
Place piece of parchment paper on top to cover the pork belly.
Place in a food steamer.
Steam on medium-low for 1 1/2 hours until tender.
Refrigerate overnight if possible so you can skim off any excess fat.
Serve with steamed Chinese buns, sliced cucumbers and minced scallions.
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