Pork belly in clay pots
Description
This recipe for pork belly cooked in pots traces its roots back to traditional Chinese cuisine. It's worth noting that across almost the entire country, pork belly is ranked among the top meat products, and in ancient times it was so beloved that this wonderful dish was even immortalized in stone. After learning all these fascinating facts, I simply couldn't resist trying one of the most adapted versions of this Chinese-style pork belly. Honestly, I never expected such an amazing result—the meat turns out spicy, tender, slightly hot, and melts in your mouth. The unique flavor is hard to describe in words—in short, I was absolutely thrilled. You should definitely give it a try, and believe me, you'll be pleasantly surprised by this unforgettable taste and aroma. Now I'll gladly share with you how to make Chinese-style pork belly in pots.
Instructions
- 1
Step 1
First, we need to brew one glass of strong jasmine tea. While the tea is steeping, we prepare the pork belly: bring water to a boil in a pot and cook the pork belly in it for 5 minutes. Then remove it, rinse under warm water, and pat dry with a paper towel. After that, cut it into large squares about 6 centimeters on each side.
- 2
Step 2
Now peel the ginger root. It's best if you use young ginger, as it will add a pleasant piquancy and spiciness to the dish.
- 3
Step 3
We cut the peeled ginger and then slightly crush it so that it releases its juice.
- 4
Step 4
Cut the leek in half, separate into individual leaves, and wash them thoroughly.
- 5
Step 5
Now line the bottom of the pot with several layers of onion leaves, then place the mashed ginger on top of the onions. Put the pork belly in last, skin side down. Now prepare the marinade: mix Chinese wine with soy sauce (in a ratio of approximately 2:1), add brewed jasmine tea (in equal parts with the wine), and add sugar, stirring well. Pour this mixture over the pork belly, making sure the liquid does not completely cover the meat. Place the pot in the oven and set the temperature to 220 degrees Celsius; braise for half an hour. Then reduce the heat to 150 degrees, cover the pots with lids, and continue cooking for two hours, until the liquid thickens. That's it—the pork belly is ready, enjoy!