Gently sweet and mellow. Braised Pork Belly With Rock Sugar
Gently sweet and mellow.Braised Pork Belly With Rock Sugar
4.6
(3 reviews)Time
Put leftover rock sugar to great use! Simmering it slowly with star anise creates a deep, rich aroma. Serve with karashi mustard on the side, if you like.
Calories
600kcal
Carbs
19.1g
Fat
44.4g
Protein
20.6g
Net Carbs
18.5g
Sodium
1454.1mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 4 servings ]
- pork belly block500 g
- Japanese long green onion (naganegi), green part1
- ginger, thinly sliced1
☆ Seasonings
- sake100 ml
- soy sauce50 ml
- rock sugar50 g
- oyster sauce3 tablespoons
- star anise1
- water600 ml
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Cut the pork into 5 cm pieces.
2
Put the pork in a pot and heat over medium heat. Turn it occasionally and cook until browned on all sides.
3
Turn off the heat, wipe away the excess fat with paper towels, then add the green part of the scallion, ginger, and the ☆ seasonings. Bring to a boil over high heat.
4
Skim off the scum, place a drop lid over the pork, and simmer over low heat until the cooking liquid is reduced to about one-third. This should take about 30 to 40 minutes.
Reviews
4.6
(3 reviews)*Automatically translated from reviews posted in Japan.
🇯🇵 User from Japan
I made this using cubed pork for curry. It was easy because I didn’t have to cut the meat myself.
