Braised Pork Belly with Fermented Chili
A Chinese-inspired dish that combines the richness of pork belly with the depth of fermented chili. Perfect for a comforting and flavorful meal.
Ingredients
- ●2 lbs pork belly (2 lbs)Score the fat in a crisscross pattern
- ●2 tbsp fermented chili pasteAdjust to taste
- ●2 cups tender shoots (2 cups)Can substitute with scallions
- ●1 cup chinese rice vinegarCan substitute with white vinegar
- ●2 cups waterCan add more to achieve braising liquid consistency
- ●1 tbsp soy sauceCan add more to enhance flavor
- ●1 tsp sugarOptional for balance of sweet and savory
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a large Dutch oven or heavy pot, combine pork belly, fermented chili paste, tender shoots, chinese rice vinegar, water, soy sauce, and sugar.
- 3
Bring the mixture to a boil, then cover the pot with a lid and transfer it to the preheated oven.
- 4
Braise the pork belly for 2 hours or until it reaches an internal temperature of 160°F (71°C).
- 5
Remove the pot from the oven and let it cool slightly.
- 6
Using two forks, shred the pork belly into tender pieces.
- 7
Strain the braising liquid and discard the solids.
- 8
Return the shredded pork belly to the pot and simmer in the braising liquid for an additional 10-15 minutes or until heated through.
- 9
Serve the braised pork belly with the braising liquid spooned over the top and garnished with tender shoots.