Are you craving a melt-in-your-mouth, unbelievably flavorful meal that's surprisingly easy to make? Then look no further! This Pork Belly recipe, inspired by the culinary genius of Momofuku, delivers incredible results without requiring hours in the kitchen. It's the perfect blend of crispy skin, tender meat, and a rich, savory sauce – a true showstopper for any occasion, whether it's a weeknight dinner or a special gathering. This easy recipe is perfect for home cooks of all levels, promising delicious dishes and happy taste buds.
Ingredients:
- 2 lbs pork belly, skin scored
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp five-spice powder
- 1 large onion, roughly chopped
- 4 cloves garlic, smashed
- 1 inch ginger, peeled and smashed
- 2 cups chicken broth
- 1 cup soy sauce
- ½ cup rice vinegar
- ¼ cup brown sugar
- 2 star anise
- 1 cinnamon stick
- 2 tbsp Shaoxing rice wine (optional, but adds depth of flavor)
Instructions:
Step 1: Preparing the Pork Belly
Pat the pork belly dry with paper towels. This is crucial for achieving crispy skin. Generously rub the skin with salt, pepper, and five-spice powder. Let it sit uncovered in the refrigerator for at least 4 hours, or preferably overnight. This dry brining process seasons the meat and helps render the fat.
Step 2: Searing the Pork Belly
Preheat your oven to 350°F (175°C). Place the seasoned pork belly skin-side down in a cold, heavy-bottomed oven-safe pot or Dutch oven. Cook over medium heat for about 20 minutes, or until the skin is deeply golden brown and crispy. This step renders the fat and creates a fantastic base for flavor.
Step 3: Braising the Pork Belly
Add the chopped onion, smashed garlic, and ginger to the pot. Pour in the chicken broth, soy sauce, rice vinegar, brown sugar, star anise, cinnamon stick, and Shaoxing rice wine (if using). Bring to a simmer, then transfer the pot to the preheated oven.
Step 4: Oven Braising
Braising the pork belly in the oven ensures tender, juicy meat. Cook for approximately 2-2.5 hours, or until the pork is incredibly tender and easily pierced with a fork. You might need to adjust the cooking time depending on the thickness of your pork belly.
Step 5: Finishing and Serving
Once cooked, remove the pork belly from the oven and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Skim off any excess fat from the braising liquid and then reduce it on the stovetop over medium heat for about 10-15 minutes, or until it thickens into a rich sauce. Slice the pork belly and serve it generously drizzled with the flavorful braising sauce.
Cooking Tips for the Best Pork Belly:
- Score the skin deeply: This allows for even crisping and prevents the skin from curling during cooking.
- Pat it dry: Excess moisture prevents crispy skin.
- Don't overcrowd the pot: Allow space for even browning and rendering of the fat.
- Use a heavy-bottomed pot: This helps with even heat distribution.
- Check for doneness: Use a fork to check for tenderness.
Variations:
- Spice it up: Add a few chilies to the braising liquid for a spicier kick.
- Citrus twist: Add orange or lime zest to the braising liquid for a bright, refreshing touch.
- Add vegetables: Include other root vegetables like carrots and potatoes during the braising process.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 Protein: 30-40g Fat: 35-45g Carbohydrates: 10-15g
This Momofuku-inspired pork belly recipe is a delicious and satisfying meal that's perfect for any occasion. Enjoy this healthy meal, this quick dinner idea, and this homemade cooking masterpiece! It's a testament to the fact that delicious dishes don't always require complicated techniques. This is one of the best recipes you will ever try!