Invisible Keto

Making real food for real people.

Cuisines → Chinese → Shanghai Jiangnan →

Braised Pork Belly

"The best meal I ever had." — my 80-year-old friend.

Ingredients

  • ~2 pounds pork belly, preferably skin on

Braise

  • One 2-inch piece fresh ginger, sliced and smashed
  • 3 scallions, white and green parts, cut into 1-inch pieces
  • One 3-inch cinnamon stick
  • 2-3 tbs Allulose, depending on desired level of sweetness
  • 2 whole star anis
  • 1/4 cup dry sherry
  • 1/4 cup soy sauce
  • 1/4 cup dark mushroom soy sauce (or plain mushroom soy sauce or regular soy sauce)
  • 5 cups chicken stock or water

Bok Choy

  • 1 pound bok choy (1 medium head or 3 baby heads)
  • 1 1/2 tablespoons peanut oil
  • Coarse salt and freshly ground black pepper
  • 1/4 cup water

Method

Prep

  1. Cut the pork belly into 2-inch chunks.

Braise

  1. In a Dutch oven or well-seasoned wok, combine the braise ingredients. Bring to a boil over medium-high heat, stirring to dissolve the allulose, and boil for 12 to 15 minutes to infuse the liquid with the spices.

  2. Slide the pork into the wok and lower the heat to a gentle simmer. Braise, uncovered, turning the pork with tongs from time to time so that it braises evenly, until the meat is fork-tender, about 3 hours. Monitor the heat so the sauce simmers modestly, never vigorously. If necessary, lower the heat.

Storage

At this point the pork can be cooled and refrigerated in the braising liquid overnight. To finish, lift off the solidified fat, reheat the pork gently in the liquid, then proceed with the bok choy and sauce reduction.

The pork can also be frozen after the braise stage, preferably with enough braising liquid to cover or mostly cover it. Thaw overnight in the refrigerator and reheat gently in the liquid before proceeding with the bok choy and sauce reduction.

Do not refrigerate or freeze the bok choy with the pork.

Bok choy

  1. Rinse the bok choy thoroughly, paying close attention to the inside hollow at the base of each leaf, where dirt tends to gather. Drain. Cut the lower ribs crosswise into 1-inch pieces, and slice the leaves into slightly wider 1 1/2-inch strips. Set the stems and leaves aside in separate bowls.

  2. When the pork is tender, turn off the heat and let it sit. Heat the oil in a large skillet over medium-high heat. Add the bok choy stems a handful at a time and cook, stirring, until the stems begin to throw off their water and soften some, 4 to 5 minutes. Immediately begin adding the leaves, stirring and tossing with tongs, and season lightly with salt and pepper. Add the water, cover, and lower the heat to medium. Simmer just until the bok-choy is crisp-tender, about 5 minutes more. Set aside in a warm spot.

Finish

  1. Heat the oven to 450°F. With tongs, transfer the pork to a solid baking sheet or roasting pan. Space the chunks apart and gently blot their exposed surfaces dry.

  2. Strain the braising liquid into a medium saucepan and discard the solids. Skim some but not all of the clear fat from the surface—some fat is essential to the flavor, but the amount is up to you. Boil until the liquid is glossy, lightly syrupy, and thick enough to coat the back of a spoon. Taste as it concentrates; it should be salty and intense but not harsh.

  3. Reserve some of the reduced sauce for serving. Brush the pork with a thin layer of the remaining sauce. Roast for 5 minutes, turn the pieces carefully, and brush them again. Continue roasting and glazing at short intervals until the pork is lacquered and caramelized on several sides, about 10 to 15 minutes total. If necessary, finish under the broiler for 1 to 2 minutes, watching continuously because the allulose can darken quickly.

  4. Serve the lacquered pork and bok choy with the reserved reduced sauce.

Inspirations