Five-Spice Braised Pork Belly
Succulent pork belly is braised until tender in this mouthwatering Five-Spice Braised Pork Belly. Seared in a cast iron pan and then braised on the grill to render flavorful and dynamic tastes, both crunchy and soft with every bite.
¼ cup Brown Sugar
2 tsp Chinese Five-Spice Powder
2 Garlic Clove, Minced
2 lbs pork belly, cut into 1 inch chunks
6 shallots, peeled and sliced thinly
2 tbsp Vegetable Oil
2 tbsp Chinese cooking wine (such as Shaoxing) or dry Sherry wine
1 tbsp Fish Sauce
2 tsp finely Ginger, Chopped
2 tbsp Scallion (Green Onion)
3 tbsp Soy Sauce
2 cups Water
Chinese Pork Belly Glaze
A staple in many Chinese dishes, Five-Spice powder is a powerfully aromatic blend of spices including star anise, cinnamon, cloves, fennel, and Szechwan peppercorns. When combined with brown sugar and soy sauce, the result is a sticky-sweet and luscious sauce that is perfect to serve over white rice or vegetables.
Note: It is recommended to use New England Apple Hardwood Pellets with this recipe.
Heat oil in a heavy cast iron pan over medium-high heat. Add pork belly, stirring from time to time, and cook for 5-6 minutes until nicely browned. Add ginger, garlic, and shallots and cook for 2 minutes until fragrant.
Fire up your Louisiana Grills pellet grill and preheat to 400°F. If you’re using a gas or charcoal grill, set it up for high heat.
Add cooking wine, soy sauce, fish sauce, brown sugar, and five-spice to pan and just enough water to cover the pork belly. Stir well.
Cover pot and transfer to grill. Reduce heat on grill to 225°F and allow pork to braise slowly for approximately 2 hours, or until pork is tender and the liquid has reduced by two-thirds. After 1 hour, check pork and add liquid as needed--if sauce has reduced too much, pork belly can burn.
Remove pan from the grill and serve immediately with steamed rice. Garnish with scallions and serve.
Deep Cast Iron Pan
To help completely render the fat cap, score the top in a square pattern with a sharp knife.