Jade Glaze Red-Braised Pork Belly with Fermented Black Bean & Aged Oolong Infusion
Embark on a culinary journey with this exquisite rendition of classic Chinese red-braised pork belly, elevated to new heights of gourmet sophistication. This dish features succulent, melt-in-your-mouth pork belly, slow-cooked to perfection until it achieves a lustrous 'jade glaze' – a rich, deeply savory, and subtly sweet sauce that clings sensuously to every tender morsel. The traditional umami depth is masterfully enhanced by the pungent notes of carefully rinsed fermented black beans, while an infusion of aged Oolong tea imparts a delicate, earthy fragrance and a nuanced complexity that lingers on the palate. Each bite offers a symphony of flavors, from the savory richness of the pork to the aromatic whispers of star anise, cinnamon, and ginger, culminating in a dish that is both profoundly comforting and elegantly refined.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Pork belly, skin-on, boneless1.2 kg
- Shaoxing wine0.5 cup (120 ml)
- Light soy sauce0.25 cup (60 ml)
- Dark soy sauce2 tablespoons (30 ml)
- Rock sugar50 g
- Fresh ginger, thinly sliced50 g
- Scallions, cut into 3-inch lengths4 stalks
- Star anise3 whole pods
- Cinnamon stick1 (3-inch piece)
- Dried tangerine peel1 piece (approx. 2g), rehydrated and scraped
- Fermented black beans (Douchi)2 tablespoons (30g), rinsed and lightly mashed
- Aged Oolong tea leaves1 tablespoon (10g)
- Water or unsalted chicken stock3 cups (720 ml)
- Vegetable oil2 tablespoons (30 ml)
- Bok choy, quartered4 heads, for garnish
- Fresh scallions, thinly sliced2 tablespoons, for garnish
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Pork Belly: Bring a large pot of water to a rolling boil. Carefully add the pork belly and blanch for 10 minutes to remove impurities. Drain the pork belly, rinse under cold water, and pat dry thoroughly. Once cooled, cut the pork belly into 1.5-inch (4 cm) cubes.
- 2Step 2
Sear the Pork: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork belly cubes, skin-side down first, and sear until golden brown on all sides, about 8-10 minutes. This step renders some fat and locks in flavor. Remove the seared pork and set aside, reserving about 1 tablespoon of rendered fat in the pot.
- 3Step 3
Build the Flavor Base: Reduce the heat to medium. Add the sliced ginger and 3-inch scallion lengths to the pot with the reserved fat. Sauté for 2 minutes until fragrant. Add the rock sugar and cook, stirring constantly, until it melts and caramelizes into a light amber color, about 3-4 minutes. Be careful not to burn it.
- 4Step 4
Deglaze and Add Liquids: Carefully pour in the Shaoxing wine, scraping up any browned bits from the bottom of the pot. Stir in the light soy sauce and dark soy sauce. Return the seared pork belly to the pot.
- 5Step 5
Infuse Aromatics: Add the star anise, cinnamon stick, rehydrated tangerine peel, and rinsed fermented black beans. Place the aged Oolong tea leaves into a small muslin bag or tea infuser and add it to the pot. Pour in the water or chicken stock, ensuring the pork is mostly submerged.
- 6Step 6
Slow Braise: Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly and braise for 2 to 2.5 hours, or until the pork belly is exceptionally tender and can be easily pierced with a chopstick. Stir occasionally to prevent sticking.
- 7Step 7
Reduce the Glaze: Carefully remove the pork belly cubes from the pot and set aside. Increase the heat to medium-high and bring the braising liquid to a vigorous boil. Reduce the sauce, stirring frequently, until it thickens into a glossy, syrupy 'jade glaze' that coats the back of a spoon, about 10-15 minutes. Remove and discard the tea infuser/bag and large aromatics (star anise, cinnamon, ginger, scallion lengths).
- 8Step 8
Finish and Serve: Return the tender pork belly to the reduced glaze, gently tossing to ensure each piece is beautifully coated. While the pork is being glazed, quickly blanch the quartered bok choy in boiling water for 1-2 minutes until tender-crisp. Arrange the glazed pork belly and blanched bok choy on a serving platter or individual plates. Garnish generously with fresh thinly sliced scallions. 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.