One-Pot Braised Pork Belly with Vegetables

Name: One-Pot Braised Pork Belly with Vegetables
Cuisine: Asian, Chinese
Ingredients: 1 lb pork belly, cut into bite-sized pieces; 1 tbsp oil; 4 cloves garlic, minced; 1-inch ginger, sliced; 2 tbsp soy sauce; 1 tbsp oyster sauce; 1 tbsp hoisin sauce (optional); 1 tbsp rice vinegar (or apple cider vinegar); 1 tbsp brown sugar; ½ cup water or chicken broth; 1 star anise (optional); ½ tsp black pepper; Vegetables:; 1 medium carrot, sliced into rounds; ½ cup shiitake mushrooms, sliced; ½ cup baby corn, halved; 1 small head Napa cabbage, chopped; 2 heads bok choy, halved; 2 green onions, chopped (for garnish); Cooked rice (for serving)

7 steps

Updated at: Wed, 26 Feb 2025 22:42:32 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories577.2 kcal (29%)

Total Fat51.6 g (74%)

Carbs16 g (6%)

Sugars7.1 g (8%)

Protein14.5 g (29%)

Sodium590 mg (29%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Sear the Pork Belly: Heat oil in a pot or deep pan over medium heat. Add the pork belly and sear until golden brown on all sides. Remove excess fat if needed.

Step 2

Add Aromatics: Toss in the minced garlic and sliced ginger. Stir-fry for 1 minute until fragrant.

Step 3

Season the Dish: Pour in soy sauce, oyster sauce, hoisin sauce, vinegar, and brown sugar. Stir well to coat the pork.

Step 4

Simmer: Add water or chicken broth, star anise (if using), black pepper, carrots, and mushrooms. Bring to a boil, then lower to a simmer. Cover and cook for 20 minutes.

Step 5

Add Baby Corn: Stir in baby corn and cook for another 10 minutes.

Step 6

Add Leafy Vegetables: Stir in Napa cabbage and bok choy in the last 5 minutes. Cover and let them wilt into the sauce.

Step 7

Serve: Remove from heat and garnish with chopped green onions. Serve over warm rice.