Wang Choy Chow Sau (Braised Pork Belly) | Saveur

Name: Wang Choy Chow Sau (Braised Pork Belly) | Saveur
Ingredients: 1 (3-lb.) piece boneless, skin-on pork belly; 2 tbsp. peanut oil; 1 small yellow onion, minced; 1 (2") piece ginger, peeled and minced; 2 tsp. ground cloves; 1 1⁄2 tsp. ground cumin; 1 1⁄2 tsp. ground fennel; 5 whole star anise; 4 bay leaves; 3 sticks cinnamon; 2 cups chicken stock; 1 cup light soy sauce; 3 tbsp. dark soy sauce; 1⁄3 cup sugar; Kosher salt, to taste; 4 cups baby spinach; Tender sprigs cilantro, julienned carrot, red bell pepper, and scallion, for garnish (optional); Cooked white rice, for serving

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From SAVEUR Issue no. 165 Pork belly is rendered spoon-tender after a long braise with ginger, cloves, cumin, fennel, and star anise. Reduced, its cooking liquid makes a thick, fragrant sauce.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

1 (3-lb.) piece boneless, skin-on pork belly
2 tbsp. peanut oil
1 small yellow onion, minced
1 (2") piece ginger, peeled and minced
2 tsp. ground cloves
1 1⁄2 tsp. ground cumin
1 1⁄2 tsp. ground fennel
5 whole star anise
4 bay leaves
3 sticks cinnamon
2 cups chicken stock
1 cup light soy sauce
3 tbsp. dark soy sauce
1⁄3 cup sugar
Kosher salt, to taste
4 cups baby spinach
Tender sprigs cilantro, julienned carrot, red bell pepper, and scallion, for garnish (optional)
Cooked white rice, for serving