Spicy Red-braised Pork Belly – Sybaritica

Spicy Red-braised Pork Belly braises the Belly with Soy Sauce and aromatics before reducing the braising medium to a sweet and spicy glaze.

Servings: 4 as an Appetizer

• 1/2 lb. Pork Belly with Skin
• 2 Tbsp. Sugar
• 1 Tbsp. Chili Paste
• 2 Tbsp. Soy Sauce
• 2 Tbsp. Rice Wine
• 1 Tbsp. Fennel Seed
• 1 Black Cardamom Pod optional
• 2 slices Ginger
• 3 Strips Dried Orange Peel
• 1 Scallion green part only, in 3″ sections

• Blanch the Pork Belly in boiling salted water for 4 – 5 minutes, then drain. When cooled, cut the Pork into largish bite-sized chunks.
• Heat two Tablespoons of oil in the pan over moderate heat, then add the sugar and stir until it has dissolved and turned brown.
• Add the Pork, and brown in the sugar-oil medium.
• Add the Chili Paste followed by the Rice Wine and Soy Sauce, the Black Cardamom, Fennel Seed, Ginger, and the Dried Orange Peel.
• Add water to cover, let it come almost to the boil and then turn the heat down to a gentle simmer.
• When the Pork is fully cooked and the skin is soft, remove it, strain the braising medium, then return it to the pot, turn the heat to high and reduce the liquid until it is a syrupy consistency.
• Add back the pork, and the Scallion greens. Cook until all is heated through and the onion is wilted. Serve hot.