Fragrant Five-Spice Pork Belly: A Flavorful Chinese-Style Boiled Pork Recipe
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Introducing a deeply flavorful and aromatic Chinese-style boiled pork, or ‘Wuxiang Roul’, a delightful dish that tantalizes the senses. While similar to Dongpo Pork in appearance, its distinct characteristic lies in the unique and complex aroma derived from five-spice powder. This blend, often including Sichuan peppercorns, star anise, fennel, cloves, and cinnamon, not only eliminates any gaminess from the pork but also imparts an exquisitely sophisticated flavor. We’ve used lean pork shoulder, a cut with minimal fat, ensuring a clean yet tender texture. The savory depth is enhanced by Chinese soy sauce (La-yu) and oyster sauce. This recipe is a simple yet impressive way to enjoy a perfectly braised pork dish at home.
Ingredients
- 500g Pork Shoulder for Boiled Pork
- 4 Tbsp Five-Spice Powder (a blend of Sichuan peppercorn, star anise, fennel, clove, cinnamon)
- 1 Tbsp La-yu (Chinese Dark Soy Sauce)
- 1 Tbsp Oyster Sauce
- 1 Tbsp Honey
- 1 Tbsp Plum Extract
- 1 Tbsp Minced Garlic
- 1 tsp Grated Ginger
- 2 Tbsp Soju (or Mirin)
- 1.3 Liters Water
Cooking Instructions
Step 1
First, let’s explore the star of our dish: ‘Five-Spice Powder’. This essential Chinese spice blend is a harmonious combination of five distinct aromas – typically Sichuan peppercorns, star anise, fennel, cloves, and cinnamon. When used in cooking, especially for boiling meats like pork, it masterfully neutralizes any gamey or unwanted odors, infusing the dish with a characteristic and complex fragrance that elevates the overall flavor profile. It’s the key ingredient that unlocks the true charm of Chinese cuisine.
Step 2
Now, let’s prepare our main ingredient: the pork shoulder. Pork shoulder is an excellent choice for boiling as it’s primarily lean meat with very little fat, resulting in a clean and satisfying taste. It’s time to add the flavor-enhancing marinades to the pork. Combine the Chinese dark soy sauce (La-yu), oyster sauce, minced garlic, grated ginger, sweet honey, aromatic plum extract, and soju (which helps tenderize and remove odors) in a bowl with the pork shoulder. Mix everything thoroughly to ensure the pork is evenly coated.
Step 3
Next, generously sprinkle the prepared five-spice powder over the marinated pork shoulder. Mix well again to distribute the spices evenly. Now, we’re ready to start the boiling process. Pour 1.3 liters of water into a pot and bring it to a rolling boil. Once the water is boiling, carefully add the marinated pork shoulder. Skim off any foam that rises to the surface to ensure a clean flavor. Start by boiling vigorously over high heat, then reduce to medium heat and let it simmer gently until the pork is thoroughly cooked and tender. Since pork shoulder can become tough if not cooked long enough, aim for approximately 1 hour and 30 minutes to 2 hours of simmering to achieve a wonderfully tender texture.
Step 4
After simmering for at least 1 hour and 40 minutes, carefully remove the boiled pork from the pot. Allow it to cool slightly while still warm. As you can see, the pork shoulder has transformed into a beautifully deep brown color, indicating a perfectly braised state. You can create such an impressive Chinese-style boiled pork right in your own kitchen!
Step 5
Now it’s time to slice the perfectly cooked pork into enjoyable pieces. The thickness is entirely up to your preference. If you prefer a delicate texture, slice it thinly; for a more substantial bite, cut it thicker. However, due to the lean nature of pork shoulder, slicing it slightly thinner is generally recommended to avoid any dry or tough texture and to best appreciate its tenderness.
Step 6
Arrange the thinly sliced pork belly attractively on a serving plate. For a perfect accompaniment, we recommend a prepared chive dipping sauce. This is the same delightful sauce we made previously, which was fantastic with Korean blood sausage soup and assorted blood sausages! Made with fresh chives, chili powder, salted shrimp, and anchovy sauce, this condiment adds a burst of umami that beautifully complements the fragrant five-spice pork. Enjoy it by dipping the pork or by topping each slice with the sauce.
