Golden Cloud Pork Belly & Abalone with Osmanthus Nectar
This exquisite dish elevates the humble pork belly to a regal experience, marrying the tender, melt-in-your-mouth richness of slow-braised pork with the luxurious chew and profound umami of rehydrated abalone. Each succulent piece of pork belly, with its glistening, lacquered skin, is steeped in a fragrant, deeply savory, and subtly sweet sauce, crafted from premium Shaoxing wine, aged soy, and caramelized rock sugar. The true genius lies in the delicate infusion of dried osmanthus flowers, which impart a hauntingly beautiful, floral nectar that perfumes the entire dish, lifting the robust flavors with an ethereal elegance. The resulting texture is a symphony of yielding pork and tender abalone, enveloped in a glossy, aromatic glaze that whispers of ancient culinary traditions and refined taste.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pork belly1 kg, skin on, preferably with alternating layers of fat and lean meat
- Dried abalone4 pieces (about 20-30g each when dried), rehydrated overnight
- Rock sugar50 g
- Shaoxing wine150 ml
- Light soy sauce100 ml
- Dark soy sauce30 ml
- Fresh ginger6 slices (about 30g)
- Scallions4 stalks, cut into 5cm lengths, plus extra for garnish
- Star anise3 whole pods
- Cinnamon stick1 (about 5cm length)
- Dried osmanthus flowers1 tablespoon
- High-quality chicken stock or water750 ml
- Vegetable oil2 tablespoons
- Blanched bok choy or gai lanfor garnish (optional)
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Rehydrate Abalone: Soak dried abalone in cold water for 24-48 hours, changing water several times, until softened. Gently scrub to clean. Simmer in fresh water for 2-3 hours until tender, then set aside with its cooking liquid.
- 2Step 2
Prepare Pork Belly: Cut the pork belly into 4-5 cm cubes. Bring a pot of water to a rolling boil. Add pork belly and blanch for 5-7 minutes to remove impurities. Drain thoroughly and pat dry.
- 3Step 3
Caramelize Sugar: Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add rock sugar and melt, stirring constantly, until it turns into a rich amber caramel. Be careful not to burn it.
- 4Step 4
Brown Pork Belly: Add the blanched and dried pork belly cubes to the caramelized sugar, stirring to coat evenly and brown the skin slightly for about 5 minutes.
- 5Step 5
Build the Braise: Add Shaoxing wine, light soy sauce, dark soy sauce, ginger slices, 5cm lengths of scallions, star anise, and cinnamon stick to the pot. Stir well to combine.
- 6Step 6
Add Liquid and Abalone: Pour in the chicken stock (or water) and the abalone with its cooking liquid, ensuring the pork belly is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until the pork belly is fork-tender and the fat has rendered beautifully.
- 7Step 7
Osmanthus Infusion: In the last 15 minutes of cooking, stir in the dried osmanthus flowers.
- 8Step 8
Reduce Sauce: Remove the lid, increase heat to medium-high, and simmer for another 10-15 minutes, stirring occasionally, until the sauce thickens and achieves a glossy, rich consistency. Remove ginger, scallions, star anise, and cinnamon stick.
- 9Step 9
Serve: Carefully transfer the pork belly and abalone to a serving platter. Drizzle generously with the reduced osmanthus-infused sauce. Garnish with fresh scallion greens and blanched greens if desired. Serve immediately with steamed jasmine rice.
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Recipe Details
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Gourmet ingredients or slow cooking. Ideal for celebration feasts.