Cooking my easy spicy braised pork belly recipe would perfume the house with sweet woody aromas of Asia. If you are looking for a healthy recipe however, this might not be it because it is a poster of delicious pork fat and a finger licking red flag joined together! This spicy braised pork belly recipe will leave you drooling for more if you are purely after flavor.
It is a recipe that will leave you wanting, seeking after the sensational flavor and aroma. Sweet, scented spices combination in this spicy braised pork belly recipe matches no other pork recipe that I have made so far. Cinnamon, nutmeg, star anise and Ceylon tea that go into the spicy braised pork belly create such a phenomenal aroma that you would not want to move from your kitchen the entire time this dish is cooking.
I don’t just cook spicy braised pork belly to fill my home with a sweet scent. Spicy braised pork belly is handy to have in hand for any other meal planning recipes that I am cooking for our weekly meals. It is inspired by red braised pork belly I have come to learned and love demonstrated by the Taste show and school of wok. In my version, however, I have cut down sweet elements and going with more savory elements to keep nice, sweet to savory balance that suits my appetite.
If you have visited my Instagram and Facebook, you know how much I love creating fried rice recipes. Just a teaspoon or two from this reduced and concentrated flavor and couple of pieces of spice infused pork pieces can give me a phenomenal finishing of fried rice. Drizzle some of that aromatic pork fat and pieces you would have a much better breakfast eggs experience.
Invite some flavors of up-country Ceylon with spicy braised pork belly
If you are looking for a restaurant quality fried rice, curry with a sweet touch, or to make your plus one breakfast with flavors and aromas of Ceylon and Asia, this braised pork belly might be it.
In the light of Valentine’s Day isn’t just celebrated with chocolates or just on 14th February, Valentine’s Day isn’t just celebrated with chocolate I decided to make a savory rice bowl for my husband’s breakfast that was quite special with full of his favorite flavors and aromas. Two sunny side eggs and relish made with shallots and lime pickle drizzled with fat from spicy braised pork belly, and he was having a perfect morning, before workday began! It was nice to sit down for a good couple’s breakfast bursting with flavors once the children had gone to school.
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Making spicy braised pork belly
Hard to believe nothing is easier to make than this spicy braised pork belly? It truly is. Just mix up liquid flavors and spices, brown your pork belly, and slowly reduce until pork belly becomes fall-apart tender, infused with all the beautiful spices.
At the end of the cooking pork belly is going to be golden brown, roasted in its own oil and sauce is thick and flavorful. Just the perfect consistency to drizzle over the eggs.
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My version of spicy braised pork belly is flavored with dry red cayenne peppers and a little bit of excellent quality earl grey tea. Dry red peppers provide heat and some color, while tea gives nice caramel color with nice refreshing complement to star anise, cinnamon, and nutmeg. Just a pinch in a bag with some star anise, nutmeg and cinnamon is what makes this dish so otherworldly aromatic.
Spicy braised pork belly with chilies and Ceylon tea
- 2 lb. pork belly cut into large cubes
- 1 tbsp salt
Spices and herbs
- 1 tsp fennel seeds
- 1 tbsp black peppercorns
- 5 dry red chili peppers
- 4 inch stick of cinnamon
- 3 inch piece of ginger sliced
- 1 tsp nutmeg
- 1 tbsp onion powder
- 1 tsp Sri Lankan Earl Grey tea
- 1/2 tsp black cumin seeds
- 2 star anise seed pods
- ½ cup spiced rum
- 1 1/2 cup water
- ¼ cup dark soy sauce
- 2 tsp fish sauce
- 1 tsp Dates molasses
- Rinse and pad dry pork belly and cut into large cubes. Add salt and set aside while other flavoring agents are being prepared.
- Mix all the liquid flavor ingredients in a bowl or a Pyrex measuring cup. Give it a good mix to dissolve molasses.
- Gather all the dry ingredients and spices. Slice ginger into thin slices. Tie black tea in a muslin cloth.
- Heat a shallow braising pot on high and add pork belly. Brown both sides until light golden by flipping a few times.
- Pour liquid flavoring mix over. Scrape the bottom of the pan.
- Add the dry spices and tea bag.
- Turn the heat to medium low and slowly simmer until pork is cooked tender and most of the water is evaporated.
- turn the heat off remove the pork belly pieces and once they are cool to touch, slice in the smaller bite sized slices.
- Add the pork belly pieces back into the pan and cook on high until all the water evaporated and pork prices becomes deep golden color by frying in rendered fat.
- Remove from the heat and allow it to cool. Pack in an airtight container and enjoy adding a piece or two from this to your favorite fried rice, eggs, and rice breakfast.