Herbal Braised Pork Belly With Burdock Root

Mains
Pork
Roots
Soup

Easy Level:

Cook Time:

Servings:

4

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!
#themeatmensg #simple #delicious #huiji #braisedpork #burdock #meltinyourmouth

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pork belly
0.00
g
g
pork belly
0.00
ml
ml
Huiji Waist Tonic
0.00
ml
ml
Huiji Waist Tonic
0.00
g
g
burdock root
0.00
g
g
burdock root
0.00
carrot
0.00
carrot
0.00
g
g
ginger (sliced)
0.00
g
g
ginger (sliced)
0.00
g
g
garlic (sliced)
0.00
g
g
garlic (sliced)
0.00
stalk
stalk
japanese scallion
0.00
stalk
stalk
japanese scallion
0.00
ml
ml
sake
0.00
ml
ml
sake
0.00
ml
ml
mirin
0.00
ml
ml
mirin
0.00
ml
ml
soya sauce
0.00
ml
ml
soya sauce
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

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

2

Cut the green portion of the scallion into 5cm length and the white portion into thin strips.
Cut the green portion of the scallion into 5cm length and the white portion into thin strips.
Mark as completed

3

Cut 800g pork belly into 2 inch squares.
Cut 800g pork belly into 2 inch squares.
Mark as completed

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.
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.
Mark as completed

5

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

6

Add in burdock and carrot. Stir fry for 1 minute.
Add in burdock and carrot. Stir fry for 1 minute.
Mark as completed

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.
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.
Mark as completed

8

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

9

Turn off heat and add in 30ml Huiji Waist Tonic.
Turn off heat and add in 30ml Huiji Waist Tonic.
Mark as completed

10

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

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