Gluten Free Chinese Style Braised Pork Belly

Gluten Free Chinese Style Braised Pork Belly

This recipe creates a delicious Chinese braised pork belly. The pork is braised in a liquid of fragrant spices, aromatics, soy sauce, sugar etc. it creates a braised pork in brown sauce that is slightly sweet with a deep umami flavour. This dish is perfect served on a bed of rice with a side of pak choi.

This recipe serves 2.

Ingredients

  • 250g Pork Belly
  • 300ml Water
  • 1 Chilli
  • Large knob of ginger pealed
  • 4 Large Cloves of garlic pealed
  • 1 White onion
  • 4tbsp Gluten free soy sauce
  • 2tbsp chinese five spice
  • 1 Star anise
  • 3 Cloves
  • 3tbsp Rice wine vinegar
  • 4tbsp Sugar

Method

  1. Firstly, you need to chop up your pork belly into cubes. To do this I recommend putting your meat in the freezer for around 1-2 hours before hand. This will make cutting the meat much easier.
  2. Once you have chopped your meat, you need to blanch it. Put your pork chunks in a large pot and fill the pot up with cold water so that the meat is covered. Place this pot over medium-high heat. A foamy layer will start to form at the top of the water. Use a spoon to remove this. Once most of the foamy layer has been removed and the water has begun to boil, remove the pot from the heat and drain off the meat, discarding of the blanching water. Dry of your pork cubes with a clean dish towel or paper towels.
  3. Wipe down the inside of your pot to make sure there is no water in it. Add a couple tablespoons to the pot and heat over high. Add your pork cubes to the hot oil and allow to brown and crisp up slightly. Once the pork looks golden on most sides remove it from the pan. Remove most of the excess oil from the pan too.
  4. Remove the skin of your onion, chop it in half, and remove the ends. Place both halves into the pot cut side down and sear for 3-4 minutes. Now reduce the heat to medium and add your chilli, ginger, garlic, cloves, star anise, and Chinese five spice. Toast all of this for a further 2 minutes. If the pan begins to get dry within this time add a splash of water.
  5. Now add your pork belly back to the pot along with the soy sauce, rice wine vinegar, water, and 2tbsp of the sugar. Reduce the heat to medium-low and simmer for around 1 hour/until a lot of the liquid has gone.
  6. Once there is just about a centimetre or 2 of liquid left in the pot remove the cloves, star anise and vegetables. Add the last 2tbsp of sugar to the pot and turn the heat up to medium-high. Make sure you are stirring the pot regularly and keeping a close eye on it now, otherwise it could burn. The leftover braising liquid will quickly start to caramelise, thicken up and turn into a sort of glaze. Once this happens remove it from the heat.
  7. Serve this on a bed of rice and top with sliced chilli, sliced ginger, chopped coriander and serve with a side of seared pak choi.

About This Recipe

This is a delicious Chinese style braised pork belly recipe that is gluten free! Finding a gluten free Chinese restaurant is so difficult generally due to the use of soy sauce in most dishes. And even if you do find one that is willing to cater to gluten free, many of the most delicious dishes won’t be available to be made gluten free.

This dish, though not completely traditional with the omission of shaoxing wine, will fix your craving for delicious Chinese style braised pork belly! It’s sticky exterior and tender interior are so delicious and pair so well will some seared pak choi.

Though time consuming, this dish is really not that difficult to make! It’s so delicious and perfect to make when you have other things to get done around the house, or when you have guests to be entertaining! You should definitely make this dish! I can promise you will love it!

FAQs

Question: Why is my pork belly tough?

  • If your pork belly is tough this likely means you either didn’t cook it for long enough, you cooked it at too high of a temperature, or both! Toy should be cooking it for around 1 hour to 1.5 hours at a low temperature. Cooking at a high heat can cause the meat to become overcooked and the muscle in the fat with become tight and rubbery. Not cooking it for long enough means that the meat won’t have had enough time to become soft and tender.

Question: How big should I cut the pork belly cubes?

  • I like to cut them about an inch wide.

If you have any more questions feel free to email me them at loveglutenfree.kitchen@outlook.com

Love Gluten Free

Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.

Note that as an Amazon Associate I may earn commission from qualifying purchases.

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