Braised Pork Belly With Sweet Bean Paste - Does this Rich and Savory Dish Satisfy All Your Cravings?

Huaibei City, nestled within the Anhui province of China, is renowned for its delectable cuisine, a delightful blend of simplicity and complex flavors. While many dishes grace the tables of Huaibei, one stands out as a true emblem of local culinary tradition: Braised Pork Belly with Sweet Bean Paste (红烧肉). This dish embodies the essence of comfort food, combining melt-in-your-mouth tenderness with a symphony of sweet, savory, and umami notes.

The Art of Braising

Braising is an ancient cooking technique that transforms tougher cuts of meat into succulent delights. In this case, pork belly, prized for its rich marbling, is slowly simmered in a flavorful liquid until it reaches a state of ethereal tenderness. The braising liquid, often a combination of soy sauce, Shaoxing wine, rock sugar, and aromatic spices like star anise and cinnamon, infuses the pork with layers of complex flavor.

The addition of sweet bean paste, also known as “tianmianjiang,” is what truly elevates this dish. This fermented soybean paste imparts a distinctive sweetness that counterbalances the savory notes of the braising liquid. The result is a harmonious balance of flavors that tantalize the palate and leave you craving for more.

A Step-by-Step Guide to Culinary Bliss

Creating Braised Pork Belly with Sweet Bean Paste requires patience and attention to detail, but the reward is well worth the effort.

Ingredients:

• 1 kg pork belly, skin on
• ½ cup sweet bean paste
• ¼ cup soy sauce
• ¼ cup Shaoxing wine
• 2 tbsp rock sugar
• 1 star anise
• 2 cinnamon sticks
• 1 tsp grated ginger
• 2 cloves garlic, minced
• Water

Instructions:

1. Blanch the pork belly: Bring a pot of water to a boil and blanch the pork belly for 5 minutes. This step removes impurities and helps the skin crisp up during braising. Drain and rinse the pork belly under cold water.

2. Sear the pork belly: Heat oil in a wok or large skillet over medium-high heat. Sear the pork belly on all sides until golden brown. Remove from heat and set aside.

3. Prepare the braising liquid: In the same wok, add the sweet bean paste, soy sauce, Shaoxing wine, rock sugar, star anise, cinnamon sticks, grated ginger, and minced garlic. Stir over low heat until the ingredients are well combined and fragrant.

4. Braising time: Add enough water to cover the pork belly in the wok. Bring to a simmer, then reduce heat to low, cover, and braise for 1 ½ -2 hours, or until the pork belly is meltingly tender.

5. Glazing and resting: Remove the pork belly from the wok and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat. Brush the pork belly with some of the braising liquid for a glossy finish.

6. Serve and savor: Slice the pork belly into bite-sized pieces and serve hot with steamed rice or noodles.

Variations and Tips

The beauty of Braised Pork Belly with Sweet Bean Paste lies in its versatility. Feel free to experiment with different spices and flavorings:

• Add a splash of chili oil for a spicy kick.
• Incorporate Sichuan peppercorns for a numbing sensation.
• Toss in dried mandarin peel for a citrusy aroma.

Pro tip: For extra crispy skin, broil the pork belly for a few minutes after braising.

Table: Flavor Profiles in Braised Pork Belly with Sweet Bean Paste

Braised Pork Belly with Sweet Bean Paste is more than just a dish; it’s an experience. The tender pork belly melts in your mouth, releasing a symphony of flavors that dance on your palate. Whether you enjoy it with steamed rice or noodles, this dish is sure to become a staple in your culinary repertoire. So gather your ingredients, embrace the art of braising, and prepare to embark on a delicious journey!