authentically vegan enchiladas made from jackfruit. Avocado slices and chopped cilantro are used as garnish.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 1 pound raw pork belly
- 3 tablespoons vegetable oil
- ¼ cup light soy sauce
- ¼ cup dark soy sauce
- ½ cup Chinese rice cooking wine
- 3 ½ ounces Chinese rock sugar
- 1 (1 inch) piece fresh ginger, peeled and grated
- 8 spring onions, sliced
Instructions
- Slice pork belly into 2-inch wide strips. Bring a large pot of water to a boil, and stir in pork slices; reduce heat to a simmer, and cook the meat for 10 minutes. Remove from the water and blot dry with paper towels.
- Heat vegetable oil over medium-high heat in a large wok. Brown pork strips well on all sides. Pork will splatter — use a splatter shield for this step.
- While pork is browning, mix together light soy sauce, dark soy sauce, rice wine, rock sugar, ginger, and spring onions in a large soup pot or stockpot. Bring the mixture to a boil, stirring to dissolve sugar. Reduce heat to a gentle simmer and lay the pork strips into the liquid. Cover, and simmer until the meat is very tender, 1 1/2 to 2 hours. Add water as needed to keep the liquid from going completely dry.
- Chinese rock sugar is available at specialty and Asian grocery stores. If you can’t find it, substitute brown sugar.
- A dash of five-spice powder is delicious, but not traditional. I like to quickly stir-fry some vermicelli with some of the remaining liquid and serve the pork on top.
Nutrition Facts
| Calories | 578 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 16 g |
| Sodium | 1230 mg |
| Sugars | 23 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
We had intended to make pork belly carnitas but instead Maria and I chose this recipe and made it in a bowl on a bed of vermicelli with light broth and veggies. And the sweet smoky flavour of the pork belly was AMAZING!! It was delish.
Labor intensive! Haven’t tasted it yet! Fingers crossed!
Best pork belly recipe!
Used Muscato in place of Chinese rice wine. And added a few teaspoons of oyster sauce. Used the water boiled for the meat to replenish the sauce.
I love it. didn’t expect to turn out that good defo my favourite now
Very tender with a nice flavor (on the sweet side). I would definitely be making this again! Loved it
Delicious & easy. I substituted sherry for rice wine & brown sugar instead of rock sugar. Great recipe
Delicious and easy!
I used Malbec instead of rice wine, ginger, brown sugar plus a half a cup of dark soy sauce….kept adding water in the course of two hours and came out….better than expected! Awesome sauce. This is truly one EPIC meal paired with white rice, and spinach sauteed in garlic and sesame oil. Plus Conquista 2010 Malbec – CHEERS!
This was excellent! My husband cooked this (so its easy too!!) he replaced a few things (because of what we had!) All dark soy sauce, used 2ozs of Brown sugar and water with a tablespoon of vingar (cider) He also used ordinary onions. AND – he has just confessed that he forgot to add the ginger!!! ANYWAY – it was great, 1lb of meat was not a lot for our family of three, although it was VERY rich and salty, we had it over a plain fried rice and fried cabbage (neither of which we added salt to – as we could see how salty the pork would be) It was so tasty and the meat was REALLY tender!!
I found this recipe while trying to figure out how to make my own barbecue pork steamed buns and thought that this would make a suitable filling. Last night’s supper was the test run, and I am well-pleased; it tasted just like I imagined. I did not have light soy sauce and so just used 1/2 cup of the regular stuff. I did not have rice cooking wine, so I used the cheap saké I did happen to have on hand. I also lacked the Chinese rock sugar as well as the inclination to make it myself, so I took Good EatNZ’s suggestion to use an equivalent amount of brown sugar. The variation turned out just fine. This dish is extremely sweet, so unless you plan to eat it in small amounts (such as in steamed buns) or over rice, I would try using 75% or less of the sugar. In any case: delicious!