Braised Shiitake Pork Belly

This is one of my favorite dishes I would order whenever I travelled to China. I finally found a local source for good pork belly and gave it a try at home. The pork is very well cooked, first poached, then browned in melted sugar and then braised with two soy sauces and shiitake mushrooms. It takes about two hours to complete, but it is well worth it.

To call this comfort food is an understatement! A thick glossy, sweet sauce coats every delicious bite. Serve over simple steamed rice with poached bok choy to counterbalance the robust flavor of this delicious dish.

2 lb pork belly

1/4 cup brown sugar (see notes)

1 shallot, finely diced

1-inch ginger sliced into about 8 slices

Water to cover pork (I used 2 cups)

1/4 cup soy sauce

1/4 cup dark soy sauce (see notes)

2 cups dried shiitake mushrooms

1 green onion, sliced for garnish

Cut the pork belly into 1-inch pieces.

Bring a pot of water to boil and boil the pork for 10 minutes. Drain and set aside.

Melt the brown sugar in a pot.

Carefully add the pork and brown the pork in the caramelized sugar until pork is nicely browned.

Add the shallots and ginger and cook another 3-4 minutes, stirring often.

Carefully add the water to just barely cover the pork.

Add the soy sauces and the dried mushrooms. Bring to a gentle boil. Cover the pork and lower heat to a gentle simmer. Braise for 1-1/2 hours, stirring occasionally.

Remove the cover and allow the rest of the liquid to evaporate until you have a thick glossy sauce.

Serve over rice and garnish with green onion.

Serves 4.

Cook’s Notes: I used dark thick soy sauce from Koon Chun.

I also used Trader Joe’s brown Turbinado sugar.

Comments

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