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At the heart of this recipe is the pork belly, a rich and flavorful cut that is perfect for braising. When selecting your pork belly, it's essential to choose a piece that is skin-on. The skin not only adds texture but also contributes to the overall flavor profile of the dish. As the pork belly cooks, the skin crisps up, creating a delightful contrast to the tender meat beneath. Look for a well-marbled piece of pork belly, as the fat content is crucial for achieving that melt-in-your-mouth quality.

Tender Braised Pork Belly with Savory Napa Cabbage – A Flavorful Delight!

Discover the delight of Tender Braised Pork Belly with Savory Napa Cabbage! This comforting dish features succulent pork belly paired with tender Napa cabbage, all immersed in a rich, flavorful braising liquid. Perfect for impressing guests or a cozy night in, this easy-to-follow recipe delivers delicious results. Dive into the magic of slow cooking and enjoy mouthwatering flavors that will leave everyone asking for more! #PorkBelly #ComfortFood #HomeCooking #DeliciousRecipes #Foodie
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Ingredients
  

2 lbs pork belly, skin-on

1 medium onion, sliced

4 cloves garlic, minced

2-inch piece fresh ginger, sliced

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup brown sugar

2 cups chicken broth

2 tablespoons sesame oil

1 tablespoon five-spice powder

1 head Napa cabbage, chopped

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Pork Belly: Start by scoring the skin of the pork belly with a sharp knife, creating a crosshatch pattern. This will help the fat render out while cooking. Pat the pork belly dry with paper towels and season generously with salt and pepper.

    Sear the Meat: In a large, heavy-bottomed pot, heat the sesame oil over medium-high heat. Add the pork belly, skin-side down, and sear until golden and crispy, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes. Remove the pork belly and set aside.

      Sauté Aromatics: In the same pot, add the sliced onion, ginger, and minced garlic. Sauté until fragrant and the onions become translucent, about 3-4 minutes.

        Build the Braising Liquid: Add the soy sauce, rice vinegar, brown sugar, five-spice powder, and chicken broth to the pot. Stir to combine, bringing the mixture to a simmer.

          Braise the Pork Belly: Return the seared pork belly to the pot, skin-side up. The liquid should come up about halfway to the top of the pork belly. Cover the pot, reduce the heat to low, and let it braise for 2-2.5 hours, or until the pork is tender and easily pulled apart with a fork.

            Add Napa Cabbage: After the pork belly is tender, carefully remove it from the pot and set it aside on a cutting board. Add the chopped Napa cabbage to the braising liquid, stirring to coat. Cover and cook for an additional 10-15 minutes, or until the cabbage is wilted and tender.

              Serve: Slice the pork belly into thick strips. Serve the pork belly on a plate topped with the savory Napa cabbage. Drizzle some of the reduced braising liquid over the top and garnish with sliced green onions.

                Enjoy: Pair this dish with steamed rice or warm bao buns to soak up the delicious flavors!

                  Prep Time: 20 mins | Total Time: 3 hours | Servings: 4