Herbal Braised Pork Belly With Burdock Root – 豚角煮牛蒡

This is a simple and yummy herbal pork dish that anyone can enjoy! Choosing a good cut of pork belly is very important for this dish, that has three even layers of meat sandwiched between three layers of fat. This is important because uneven layers upset the balance of the meat and fat, resulting in a kakuni that’s either tough and stringy or excessively greasy.

When you have this simmered over low heat for a long period of time, much of the fat renders out, and the collagen breaks down into gelatin making the entire thing dissolve in your mouth on contact. We added a portion of Huiji Waist Tonic to give this recipe an excellent herbal taste.

Wholesome and tasty, best to go with a piping bowl of rice over dinner with the family!

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  • Servings: 4

  • Time: 2 hr 30 mins

  • Skill: Easy

Ingredients:

  1. 800g pork belly

  2. 60ml Huiji Waist Tonic

  3. 120g burdock root

  4. 1 carrot

  5. 50g ginger (sliced)

  6. 15g garlic (sliced)

  7. 1 stalk japanese scallion

  8. 140ml sake

  9. 80ml mirin

  10. 100ml soya sauce

  11. 2 tbsp sugar

  12. 600ml water

  13. 2 tbsp oil

Steps:

  1. Roughly chopped 120g burdock root and 1 carrot. Thinly slice 50g ginger and 15g garlic.

  2. Cut the green portion of the scallion into 5cm length and the white portion into thin strips.

  3. Cut 800g pork belly into 2 inch squares.

  4. Add 1 tbsp oil in wok, sear pork belly,skin side down. Flip over and brown on all sides. Set aside once it’s done.

  5. In a pot, heat up 1 tbsp of oil. Fry sliced ginger and garlic until brown and fragrant.

  6. Add in burdock and carrot. Stir fry for 1 minute.

  7. Add in 140ml sake, 80ml mirin, 100ml soya sauce, 2 tbsp sugar, the green portion of the scallion, 600ml water and 30ml Huiji Waist Tonic. Add enough to cover the meat if needed.

  8. Bring to a boil, cover and simmer until pork belly becomes tender but still holds it’s shape, around 2 hours.

  9. Turn off heat and add in 30ml Huiji Waist Tonic.

  10. Serve and garnish with scallion strips. Optional to serve with a small dollop of hot mustard.

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