Red Wine Stewed Pork Belly
Elevate local pork belly by slowly braising it in a rich red wine reduction. Served over a bed of blanched spinach, this dish balances savory depth with a sweet, glossy glaze.
While pork belly is traditionally braised with soy sauce and rice wine in many Asian cultures, incorporating red wine introduces a distinctly Western elegance to the dish. The wine tenderizes the rich cuts of meat during the slow simmer while lending a robust, fruity complexity to the final glossy sauce. Paired with aged vinegar and star anise, it bridges culinary traditions perfectly.
Ingredients
- 500 g pork belly
- 300 ml red wine
- 1 leek
- 1 red onion
- 1 stalk celery
- 1 carrot
- 2 tbsp olive oil
- 2 star anise
- 2 bay leaves
- 1 tbsp honey
- 2 tbsp aged vinegar
- 2 tbsp dark soy sauce
- to taste salt
- to taste black pepper
- 1 bunch spinach
- 2 radishes
- to taste fresh mint
Instructions
- 1Marinate the pork belly
Place thick cuts of raw pork belly into a clear glass bowl. Pour red wine over the meat and let it marinate for 10 minutes to infuse flavor and tenderize the pork.
Tip: Ensure the pork is fully submerged in the wine for an even marinade. - 2Prepare the aromatics
Dice the aromatics, including leeks, red onions, celery, and carrots, into uniform pieces. Having them ready on a cutting board makes the cooking process smooth and efficient.
Tip: Dice the vegetables into similar sizes to ensure they cook evenly. - 3Sear the pork belly
Heat a splash of olive oil in a pan over medium-high heat. Add the marinated pork belly pieces and sear on both sides until the surface is beautifully browned.
Tip: Sear the meat well to lock in the juices and build a flavorful crust. - 4Stir-fry the vegetables
After removing the meat, add the diced leeks, red onions, celery, and carrots to the same pan. Stir-fry over medium heat until the vegetables are fragrant and slightly softened.
Tip: Sautéing the vegetables in the pan drippings from the pork adds extra depth of flavor. - 5Assemble the pot
Transfer the sautéed vegetables into a heavy-bottomed pot to create an even base layer. Arrange the seared pork belly pieces carefully on top of the vegetables.
Tip: Creating a vegetable base prevents the pork belly from burning on the bottom of the pot. - 6Simmer the stew
Add aromatics like star anise and bay leaves to the pot. Pour the reserved red wine marinade over the pork and vegetables, cover, and simmer gently for 2 hours.
Tip: Use a heavy-bottomed pot for even heat distribution during the long simmer. - 7Season the braised pork belly
Once the pork belly and vegetables have simmered, finish seasoning the stew with salt and freshly ground black pepper to elevate the savory profile of the braising liquid.
Tip: Grind the pepper fresh for the most aromatic flavor impact. - 8Reduce the red wine sauce
After removing the meat and vegetables, add a touch of honey, 2 spoons of aged vinegar, and 2 spoons of dark soy sauce to the remaining braising liquid. Simmer and stir gently until the sauce reduces into a thick, glossy glaze.
Tip: Reduce the sauce until it coats the back of a spoon to ensure it clings perfectly to the pork.
