Tender Stewed Pork Belly

Ingredients:

• 3 kg pork belly with skin, fresh and boned

  
  

  (Pork belly has layers of fat and meat that become soft and flavorful when stewed.)

• 2 stalks parsley (For garnishing and adding freshness to the dish.)

• 1 red chili pepper, julienned (Adds color and a slight spice when garnishing.)

Seasonings A (Aromatic Ingredients):

• 10 cloves garlic, minced (Garlic adds a bold, savory flavor.)

• 10 cloves shallot, minced (Shallots give a sweet, onion-like flavor to the pork.)

• 1 pcs dried tangerine peel, fine chopped (This adds a citrus aroma and balances the richness of the pork.)

• 2 tbsp BBQ sauce (Adds a smoky, savory depth to the meat.)

• 2 tbsp chili bean paste (Adds a spicy kick and fermented flavor.)

• 6 tbsp Japanese BBQ Sauce (Ya-kiniku) (Provides a sweet and tangy flavor.)

• 4 brown cardamom pods (Cardamom pods release warm, earthy aromas into the stew.)

• 1 tbsp red yeast rice, crushed (This gives the dish a red tint and adds a slight tangy flavor.)

• ¼ tsp pepper (Pepper adds a light heat and enhances all other flavors.)

Seasonings B (For Stewing):

• 2 tbsp oyster sauce (Adds a deep, savory umami flavor.)

• 2 tbsp Maggi seasoning (Provides a salty, rich taste.)

• 2 tbsp Worcestershire sauce (Adds a sweet and tangy depth to balance the flavors.)

• 188 g rock sugar (Sugar helps tenderize the meat and adds a caramelized sweetness.)

• 1 tbsp salt (Salt balances the sweetness and enhances overall flavor.)

• 2 tbsp chicken powder (Adds an umami flavor boost.)

• 2 tbsp Shaoxing wine (The wine tenderizes the pork and removes any meat odor.)

• 2 tbsp rose wine (Adds floral notes and enhances the aroma.)

• 3.6 kg water (Water acts as the cooking medium to extract flavors and tenderize the pork.)

Method with Scientific Explanations

Step 1: Cut and Deep-Fry the Pork Belly

• Cut the pork belly into 3-inch cubes. Wash and dry the pieces completely. Deep-fry the pork in oil at 220°C until light brown. Set aside.

  
  

  Why? Frying the pork creates a golden, crispy outer layer through the Maillard reaction. This reaction occurs when proteins and sugars on the surface cook and brown, adding flavor.

Step 2: Prepare for Stewing

• Place 2 bamboo mats in a large wok. Lay the pork pieces neatly on top. Do not stack the pork.

  
  

  Why? Bamboo mats keep the meat from sticking to the wok and allow the liquid to circulate around the pork for even cooking.

Step 3: Start Stewing the Pork

• Heat the wok. Sauté Seasonings A until they release their aroma. Add Seasonings B and bring the mixture to a boil. Add the pork belly cubes and simmer for 2 hours. Cover the wok with a lid and leave it undisturbed for 2 more hours.

  
  

  Why?

• Sautéing Seasonings A first releases essential oils from the garlic, shallots, and spices, which infuse the stew with flavor.

• Simmering pork belly at low heat over a long time allows the collagen (a protein in the meat) to break down into gelatin, making the pork tender and juicy.

Step 4: Reheat and Thicken the Sauce

• Before serving, reheat the stew and simmer for another 30 minutes. Remove the pork and thicken the sauce by reducing it. Pour the thickened sauce over the pork belly. Garnish with parsley and chili pepper.

  
  

  Why?

• Reducing the sauce means simmering it until water evaporates, concentrating the flavors and creating a glossy, thick coating for the pork.

• Reheating softens the fat further and makes the pork melt-in-your-mouth tender.

The Science of Tender Stews

1. Collagen to Gelatin Transformation:Pork belly contains a lot of collagen, a tough connective tissue. When stewed slowly for hours, collagen melts into gelatin, giving the meat its soft, jiggly texture.

2. Layered Flavors:The slow cooking process allows the garlic, spices, and sauces to soak into the pork. As the liquid evaporates, the flavors become richer and more concentrated.

3. Browning the Pork First:Deep-frying triggers the Maillard reaction, which adds a golden color and enhances the flavor of the pork before it is stewed.