Five Spice Braised Pork Belly Recipe
Five Spice Braised Pork Belly Notes
This recipe was made by Spice House staffers Adam Schwartz and Tracy Turoczy for an event at the Evanston Women's Club.
- 2 Pounds pork belly, 2 inches thick
- FOR SPICE RUB:
- 1/4 Cup Chinese Five Spice
- 1 teaspoon ground Szechuan peppercorns
- salt to taste
- FOR BRAISING LIQUID:
- 1 Cup water
- 1/2 Cup Shaoxing rice wine
- 1/4 Cup Soy Sauce
- 2 Tablespoon Turbinado sugar
Serves / Yields
Makes 12-16 appetizer-sized portions.
Rub pork with oil, then generously rub with spices and salt. Allow to marinate overnight. Sear pork in oven at 500F for 25 minutes. Lower heat to 325F. Add braising liquid to pan (not on pork). Cook until very, very tender, approximately two and a half hours.
This goes wonderfully with Plum Ginger Mustard.
Can substitute brown sugar for Turbinado sugar.
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