Braised Pork Belly (Soft and Tender, Melts in Your Mouth)

Braised pork belly is a very common and popular dish that often appears on people's dining tables, with variations in different cuisines having their own unique characteristics. When it comes to braised pork belly, many people's first impression is high in calories and greasy, but truly well-made braised pork belly is oily yet not greasy. It is true, however, that it is high in calories, so after enjoying this dish, it's a good idea to exercise to burn off the calories. Many people have also tried making braised pork belly themselves. The method is not difficult, and there are countless tutorials online. Each has its own habits and characteristics, but the general steps are the same, differing only in the duration of each step and the order of seasoning. Today, let's summarize some technical key points for making braised pork belly and teach you how to make a delicious version of it. To make braised pork belly delicious, the key lies in these eight words: "fat but not greasy, lean but not dry." Additionally, a glossy red color, sweet aroma, and soft, tender texture are also criteria for evaluating the quality of braised pork belly. Before making this dish, let's first understand some critical technical points. I have summarized the following: ① How to choose the ingredients? Braised pork belly uses pork belly as the main ingredient. It's best to select pork belly with three layers of alternating fat and lean meat to ensure the dish becomes soft, tender, and melts in your mouth. ② Should you blanch the pork belly? When reading online tutorials about braised pork belly, you'll notice that some recipes call for blanching the meat beforehand while others don't. So do you need to blanch it? Actually, both options work. Blanching involves boiling the meat briefly in water to remove the scum. Adding some cooking wine and ginger slices during this process effectively removes the pork's odor. If the pork quality isn't great and has a strong smell, blanching is recommended. If the pork is fresh and has good quality, you may skip blanching, but since the fat content is high and the pork's flavor is strong, it's often stir-fried slowly over low heat in a dry pan with a bit of vinegar to render the fat and remove odors. Summing up, whether or not to blanch depends on your preference and habit—you can even do both. ③ Use hot water or cold water? Only blanching calls for cold water; all other instances require hot water. Remember to use cold water for blanching, as using hot water would cause the meat's internal proteins to coagulate, losing flavor and nutrients, while also making the meat tough. After blanching, rinse with hot water. When simmering, always add hot water to maintain a soft texture. ④ Use beer or hot water for braising? Some people use beer when making braised pork belly. Its main purpose is also to remove odors, as the enzymes in beer help tenderize meat fibers. If using beer, select a light beer; otherwise, it may turn bitter. This method is typically used when blanching is skipped. You can also use rice wine or cooking wine instead of beer. Ultimately, both hot water and beer work fine—it's your choice. ⑤ Should salt be added, and if so, when? Salt is essential; otherwise, the sweetness in the braised pork belly might be overwhelmingly rich, making the dish too greasy. Adding salt balances the flavors. When should salt be added? Generally, about 10 minutes before the dish is finished. Adding salt near the end locks moisture inside the meat cells. If salt is omitted or added too early, the water inside the meat cells will escape, leading to a dry and less flavorful dish. The above points are common and frequently asked about. Other details will be explained during cooking or summarized at the end.