Ethnic Macanese Favorites - Slow-Cooked Seven-Flavor Pork - Martin Yan's Chinatowns (Episode 3)

pork belly

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder is leaner, while chicken is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds acidity without alcohol.

Heat a skillet over medium heat and sear the pork belly until browned on all sides.

Remove the pork from the skillet and set aside.

In the same skillet, add ginger and garlic, cooking until fragrant, about 1-2 minutes.

Combine soy sauce, sugar, rice wine, star anise, cinnamon stick, and five-spice powder in a bowl.

Add the pork back to the skillet and pour the sauce mixture over it.

Add enough water to cover the pork halfway, then bring to a simmer.

Cover the skillet and reduce heat to low, cooking for 2-3 hours until tender.

Check occasionally, adding more water if necessary to prevent burning.

Once cooked, remove the pork and let it rest for a few minutes before slicing.

Strain the sauce and return it to the skillet, simmering until thickened, about 10 minutes.

Serve the sliced pork drizzled with the sauce, garnished with green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary