Braised Pork Belly with Napa Cabbage

Description:

This dish combines tender, flavorful pork belly with the mild sweetness of Napa cabbage, simmered in a rich, savory sauce. Perfect for cozy dinners, this Chinese-inspired braise brings out the best of the ingredients, offering a harmonious balance of textures and flavors. It’s a hearty dish that’s both comforting and impressive to serve.

Ingredients:

For the Pork Belly:

• Pork belly: 1 ½ pounds (cut into 1-inch cubes)
• Oil: 1 tablespoon (vegetable or neutral oil)
• Ginger: 1-inch piece (sliced thinly)
• Garlic: 4 cloves (minced)
• Scallions: 3 (cut into 2-inch pieces)

For the Braising Sauce:

• Soy sauce: 3 tablespoons
• Dark soy sauce: 1 tablespoon (for color, optional)
• Shaoxing wine: 2 tablespoons (or dry sherry)
• Sugar: 1 tablespoon
• Chicken or pork broth: 2 cups (or water)
• Star anise: 1 pod (optional, for extra aroma)
• Cinnamon stick: 1 small piece (optional)

For the Napa Cabbage:

• Napa cabbage: 1 medium head (cut into 2-inch pieces)
• Salt: ½ teaspoon (to taste)
• Sesame oil: 1 teaspoon (optional, for finishing)

Optional Ingredients:

• Red chili flakes: ½ teaspoon (for a spicy kick)
• Oyster sauce: 1 tablespoon (for an umami boost)
• Mushrooms: 1 cup (shiitake or button mushrooms, sliced)
• Tofu: 1 cup (cubed, as a protein alternative or addition)

Tips for Success:

1. Choose the right cut of pork: Look for pork belly with a good balance of fat and meat for the best flavor and tenderness.
2. Sear the meat well: Browning the pork belly first locks in flavor and enhances the dish’s richness.
3. Simmer gently: Cook on low heat to ensure the pork becomes tender and absorbs the braising flavors.
4. Add the cabbage later: Add the Napa cabbage during the last 10-15 minutes to retain its texture and mild sweetness.

Steps to Make It:

1. Prepare the pork belly:
   • Heat the oil in a large pot or Dutch oven over medium heat. Add the pork belly cubes and sear until golden brown on all sides. Remove and set aside.
2. Sauté the aromatics:
   • In the same pot, add the ginger, garlic, and scallions. Sauté for 1-2 minutes until fragrant.
3. Make the braising sauce:
   • Add the soy sauces, Shaoxing wine, sugar, and broth to the pot. Stir to combine, then add the star anise and cinnamon stick (if using). Bring the mixture to a simmer.
4. Braise the pork belly:
   • Return the seared pork belly to the pot. Cover and simmer on low heat for 45 minutes to 1 hour, stirring occasionally.
5. Add the Napa cabbage:
   • Stir in the Napa cabbage and salt. Cover and cook for an additional 10-15 minutes, or until the cabbage is tender but not mushy.
6. Finish the dish:
   • Taste and adjust the seasoning with more soy sauce or salt as needed. Drizzle sesame oil on top for extra aroma.
7. Serve:
   • Transfer to a serving dish and enjoy hot, served over steamed rice or noodles.

Recommendations:

• Pairing: Serve with jasmine rice or fresh noodles to soak up the flavorful sauce.
• Make it a meal: Add a side of stir-fried greens or pickled vegetables to balance the richness of the dish.
• Leftovers: The flavors deepen overnight, making it a great make-ahead dish. Store in an airtight container in the fridge for up to 3 days.

Nutrition (Per Serving, Approx. 1/4 Recipe):

• Calories: ~320
• Protein: 15g
• Fat: 25g
• Carbohydrates: 10g
• Sugar: 3g
• Sodium: 800mg

This Braised Pork Belly with Napa Cabbage is a heartwarming dish that showcases the richness of pork belly and the delicate sweetness of cabbage. It’s a comforting and flavorful centerpiece for your dinner table!