Poitrine de porc braisée à la bière, à la chinoise

Ingrédients

• 2 lbs pork belly
• 1 onion ((sliced))
• 4 x4 cm ginger ((sliced))
• 2 cloves garlic
• 1 cup beer
• 3 cups beef broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons dark soy sauce
• 1 tablespoon Chinese rice cooking wine ((or Shaoxing wine))
• 1 teaspoon Chinese five spice powder
• 2-3 small Chinese yellow rock sugar
• green onions ((finely chopped))
• toasted sesame seeds

Préparation

1. 1

   Slice the ginger and onions and roughly smash the garlic (you don't want to finely chop it, else it will burn.)

2. 2

   Cut the pork belly into 2cm x 3cm chunks. (Don't cut them up too thin else they will melt away into nothing!)

3. 3

   In a skillet or heavy-bottomed pot, set the heat to medium and add in the pork belly to start browning it. (Be careful at this point. Pork belly splatters a lot! Use a lid as a shield to deflect some of that hot oil away from you, if you have to!)

4. 4

   When you have browned the pork belly halfway through, add in the onions, garlic and ginger to brown them as well.

5. 5

   Once all the pork belly has been browned, stir in 1 teaspoon Chinese five spice powder, 1 cup beer, 2 tablespoons rice vinegar, 3 cups beef broth, 3 tablespoons soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon Chinese rice cooking wine, 2-3 small Chinese yellow rock sugar (or 3 tablespoons of regular sugar).

6. 6

   Set the stove to high and bring everything to a vigorous boil and boil it for 15 minutes

7. 7

   Once everything has boiled for 15 minutes, set the stove to medium-low to low heat and put a lid on the pot. You want the braising liquid to be doing a low rolling boil. Check on the pot at the 45-minute mark to make sure the sauce hasn't reduced to less than half the amount of liquid and that it isn't burning. If the sauce is a syrupy consistency, then it's done. If the sauce hasn't reduced to a syrupy consistency, cook it for another 35 minutes but check on it every 10 minutes. (For a total of 1 hour and 20 minutes)

8. 8

   If it still hasn't reached that syrupy consistency, continue to cook it for 5-10 more minutes until the sauce has thickened.

9. 9

   Once everything is done cooking, drain the layer of oil that is floating at the top by scooping it out carefully with a spoon.

10. 10

    Serve with white rice, plain noodles or roasted potatoes, mashed potatoes or fries.