Chinese Braised Pork Belly Five Spice: A Flavorful Culinary Delight

What do you put in Chinese 5 spice?

Warm, sweet, and wondrous, Chinese five spice is a favorite for barbecue, braised dishes, roasted veggies, quick stir fries, noodle dishes, and even desserts. This blend creates a shortcut into authentic Chinese flavors, but you’ll soon find yourself fusing it into all types of cooking.

Why is my braised pork belly tough?

If your pork belly is tough after braising, it meant that either the pork belly needs to be braised longer or it was cooked at too high heat. Try to braise the pork belly at a medium simmer. Also, you can try braising the pork belly in beer. It’ll tenderize the pork belly and also get rid of porky flavor.

Can you freeze Chinese pork belly?

Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.

Why do Chinese boil pork belly?

Therein, tough cuts are always to be cooked low and slow, because otherwise they toughen up. However, I see some Asian advice, namely prevalent in Chinese, or Filipino cooking, which recommends rapidly boiling the tough meat (like pork belly) for 45-60 minutes in order to tenderise it.

What is Chinese five spice Vietnamese?

Ingredients. A common mix for ground five-spice powder (center) is (clockwise from top left) cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves. While there are many variants, a common mix is: Star anise (bājiǎo 八角)

Is Chinese 5 Spice same as 7 spice?

At first glance seven spice powder may sound like a variant on Chinese five spice powder, but they couldn’t be more different. Or rather, they’re exactly as different as their native cuisines. Five spice, fragrant with sweet and spicy anise flavors, is the perfect compliment to meaty Chinese braises and barbecues.

How long should you braise a pork belly?

Cover and cook for 2 – 2¼ hours or until very tender, stirring every 10-15 minutes to keep the bottom from burning. Add more water if the braising liquid begins to dry out. The sauce should be nice and thick by the end of cooking. Serve with rice, leftover sauce, and finely chopped scallions.

Is braised pork belly unhealthy?

Because pork belly contains so much fat, it’s high in calories. It has roughly 585 calories per 4 ounces (113 grams) ( 1 ). Therefore, it may not be a great option for people trying to lose weight or decrease calorie intake.

Is it better to cook pork belly fast or slow?

Pork belly needs a combination of slow, gentle heat to tenderise the meat, plus a shorter blast at a higher heat to crisp up the skin. Cook at 180C/160C fan/gas 4 for 2 hrs 15 mins, then turn up the oven to 200C/180C fan/gas 6 for a further 35 minutes to crisp the crackling.

Do I need to defrost pork belly before cooking?

For pork, you can cook from frozen on the stovetop, grill, or oven, but you must follow similar cooking time rules as chicken and beef.

Is pork belly healthy?

Yes, pork belly can be part of a healthy diet when consumed in moderation and balanced with other nutritious foods. Is pork belly high in cholesterol? Pork belly does contain cholesterol, but dietary cholesterol has less impact on blood cholesterol levels than previously believed. However, moderation is still key.

Is pork belly fatty?

Pork Belly is a boneless cut of fatty, flavorful meat from just where it says: the belly. It’s widely used in Asian cuisine, and Americans usually make bacon from it. It’s about 90-percent fat and 10-percent protein, but 100-percent flavor.

Why do you put vinegar on pork belly?

White Vinegar helps dry out the skin – but it has a secondary purpose of removing the odour! If you are prepared, place the Pork in the Fridge UNCOVERED overnight – the skin will dry out. When you pre-heat your oven, remove the pork from the fridge and let it return to room temperature.

How do Chinese make pork so tender?

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Why put baking soda on pork belly?

It is a fact of life that dry skin crisps better than moist skin. Scotese’s trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.

Why isn’t Vietnamese food spicy?

Vietnam’s cooking has always relied on what was available in geography and spices were not accessible in this part of the world for a very long time. Spices like chili powders were added much, much later. This is all why the ‘spices’ used are mainly all herbs.

Is there a difference between 5 spice and Chinese 5 spice?

In the culinary arts, five spice (also known as Chinese five spice) is a blend of ground spices used in Chinese and Vietnamese cooking.

Is Chinese 5 spice the same as star anise?

Typically, it’s a blend that includes star anise, cloves, common (Chinese or cassia) cinnamon, Sichuan peppercorn, and fennel in ground form in various proportions. It may also include anise seed, ginger root, nutmeg, turmeric, cardamom, licorice root, or galangal.

Can I use garam masala instead of Chinese 5 spices?

Whilst you’re never going to get the classic flavour that Chinese 5 spice provides with a substitute, there are some seasonings that come pretty close. Star anise, allspice, garam masala, sichuan peppercorns and cinnamon sticks are all worthy replacements – but the real stuff is always best!

Why is Chinese 5 spice so good?

However, many recipes may also include other ingredients, such as ginger, nutmeg, licorice, orange peel, and galangal. Regardless of how many spices it has, it packs a punch with its warm aroma and pungent flavor. The star anise tastes faintly of licorice, while the cinnamon and fennel offer warm and sweet notes.

Is Chinese 5 spice actually Chinese?

Though its exact origins are unknown, it’s believed that the Chinese were trying to create a “wonder powder” which incorporated all five tastes of Chinese cuisine – salty, sweet, sour, bitter, and spicy.

Why won t my pork belly get crispy?

The skin wasn’t dry enough. Make sure to pat the pork completely dry before rubbing in the salt and oil as excess moisture will stop it from crisping up. It’s important to score the skin if you want it really crisp. You’ll need a sharp knife for this, or ask your butcher to do it for you.

How to tell if braised pork belly is done?

Cook for 3 1/2 hours or until completely tender when pierced with a fork. (The pork belly can be prepared up to this point and refrigerated in the braising liquid until ready to proceed to the next step.)

Is braised pork belly good?

I am sharing the recipe of one of the most popular pork belly dishes in China, the braised pork belly. It has a perfectly balanced sweet and savory flavor. The texture of the slow-cooked pork is soft and could almost melt in your mouth. My mouth is literally watering as I am writing about this dish right now.

Why is pork belly so expensive?

It goes back to the elementary lessons of supply and demand. According to market analysis, pork bellies’ supply is tight. The latest Cold Storage report by the USDA shows stocks of frozen bellies at a record low. Basically, the bacon stash is depleted, and it is time to restock the freezers.

Why eat raw garlic with pork belly?

It’s simply topped on the thinly sliced pork belly meat as a dressing. Raw garlic is a popular companion to rich meat dishes in Chinese cuisine. As the folk saying goes, eating meat without garlic will lose half the flavor.

Is pork belly bad for cholesterol?

While pork belly and processed pork options such as ham and sausage are not generally low cholesterol meats, some pork options may be okay. One example is pork tenderloin. It is a relatively lean cut, and trimming any additional fat before cooking can help limit its impact on cholesterol.

Is Chinese 5 Spice mixed spice?

Mixed spice typically contains a blend of sweet spices like cinnamon, nutmeg, allspice, and cloves, whereas 5 spice is a Chinese spice blend that usually contains star anise, fennel, Szechuan pepper, cinnamon, and cloves.

Is there a difference between 5 spice and Chinese 5 Spice?

In the culinary arts, five spice (also known as Chinese five spice) is a blend of ground spices used in Chinese and Vietnamese cooking.

Can I use Chinese 5 spice instead of allspice?

The warm, spicy-sweet flavor of allspice is very similar to that of five-spice powder, a blend of cinnamon, star anise, fennel, cloves, and ginger or pepper. Use equal parts of five-spice powder in place of the ground allspice called for in a recipe—it’s great for both savory and sweet applications.

Is Chinese 5 spice the same as salt and pepper?

Unlike the name suggests, the salt and pepper spice mix usually consists of far more than just salt and pepper. It’s often a mix of salt, white pepper/Sichuan pepper, Chinese 5 spice, MSG, and sugar.

What to eat with Chinese braised pork belly?

What is Chinese pork belly?

What does braised pork belly taste like?

What is a good recipe for pork belly?

Chinese Braised Pork Belly Five Spice

Pork belly is a beloved ingredient in Chinese cuisine, and when braised with fragrant five-spice seasoning, the result is a dish that’s both comforting and utterly delicious. I’m excited to share my take on this classic recipe with you today.

To begin, let me tell you a bit about the origins of this dish. Braised pork belly has been a staple in Chinese homes for centuries, with varying regional interpretations. The five-spice blend, a quintessential seasoning in Chinese cooking, adds a warm, aromatic depth to the rich pork. The combination of the tender, fatty pork and the complex spices creates a truly memorable flavor profile.

Now, let’s dive into the details of how to make this incredible dish. The first step is to gather your ingredients. You’ll need pork belly, soy sauce, rice vinegar, brown sugar, star anise, cinnamon, cloves, fennel seeds, and Sichuan peppercorns. These last five ingredients make up the five-spice blend that will infuse the pork with its signature flavor.

To prepare the pork, I like to start by cutting the belly into 1-inch cubes. This not only helps the meat cook through more evenly, but it also creates bite-sized pieces that are easy to serve and eat. Once the pork is cubed, it’s time to get the braising process started.

I begin by searing the pork in a large, heavy-bottomed pot or Dutch oven. This helps to develop a nice, caramelized crust on the outside of the meat, which will add depth of flavor to the final dish. Once the pork is browned, I remove it from the pot and set it aside.

Next, I add the five-spice blend to the same pot and toast the spices for a minute or two, until they become fragrant. This helps to release the essential oils and intensify the flavors. Then, I pour in the soy sauce, rice vinegar, and brown sugar, and stir to combine. This creates a flavorful braising liquid that the pork will simmer in.

Returning the pork to the pot, I make sure it’s submerged in the liquid and bring the whole mixture to a gentle simmer. I then cover the pot and let the pork braise for about 1.5 to 2 hours, stirring occasionally, until the meat is incredibly tender and practically falling apart.

One of the keys to achieving that melt-in-your-mouth texture is to be patient and let the pork cook low and slow. The long, gentle cooking process allows the connective tissues to break down, resulting in a luxuriously soft and succulent bite.

Once the pork is fork-tender, I like to remove the lid and let the braising liquid reduce, thickening it into a glossy, caramelized sauce that coats the pork. This step is crucial for developing the rich, sticky texture that makes this dish so irresistible.

Finally, I garnish the braised pork belly with thinly sliced green onions, toasted sesame seeds, and a drizzle of the reduced cooking liquid. The bright, fresh flavors of the green onions and the nutty, toasted sesame seeds provide a wonderful contrast to the deeply savory pork.

Serve this Chinese braised pork belly five-spice over steamed rice, with a side of sautéed greens or a crisp cucumber salad. It’s the perfect balance of comfort and sophistication, and I guarantee it will become a new favorite in your household.

FAQs:

1. What is five-spice powder, and what are the five spices?
   Five-spice powder is a blend of five aromatic spices commonly used in Chinese cuisine. The five spices are typically a combination of star anise, fennel seeds, cinnamon, cloves, and Sichuan peppercorns. This blend of spices provides a warm, earthy, and slightly sweet flavor profile.

2. Can I use a different cut of pork besides pork belly?
   Absolutely! While pork belly is the traditional and most common cut used in this dish, you can certainly substitute other cuts of pork, such as shoulder or loin. Keep in mind that pork belly is naturally more tender and fatty, so the cooking time and texture may vary slightly with different cuts.

3. How can I make this dish more or less spicy?
   The level of spice in this dish primarily comes from the Sichuan peppercorns in the five-spice blend. To make the dish more spicy, you can increase the amount of Sichuan peppercorns in the seasoning. Conversely, if you prefer a milder flavor, you can reduce the amount of Sichuan peppercorns or omit them altogether.

4. Can I make this dish in advance?
   Yes, this braised pork belly dish actually benefits from being made in advance. The flavors have a chance to meld and develop, and the meat becomes even more tender. You can make the dish a day or two ahead of time, and simply reheat it gently on the stovetop or in the oven before serving.

5. What side dishes pair well with Chinese braised pork belly five-spice?
   Some excellent side dish options include steamed rice, stir-fried or blanched greens (such as bok choy or Chinese broccoli), pickled vegetables, and a simple cucumber salad. The rich, savory pork pairs beautifully with these lighter, fresh accompaniments.