Pork Belly And Broccoli In Chili/Hoisin Sauce

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There are many different meats that aspire to take the top spot in the culinary world.
Different animals, different cuts, different preparations and so forth. Personally, I also have my own arsenal of favorites. However, when I ask myself which is my ABSOLUTE favorite, I have to say pork belly. Simmered, roasted, grilled, braised, prepared whole, cubed or in thick or thin slices, I could eat pork belly 7 times a week (If my doctor would allow it}. Therefore, I usually prepare it only twice a month, each time already looking forward to the next.
This recipe is especially endearing to me, because the chili cuts through the richness of the belly and makes the dish seem to be much more healthy. 🙂
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Bon Appétit ! Life is Good !
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P.S.
Please note that there are chili pastes of various heat commercially available. If they are not available in your area, I suggest you make your own, using the chilies or peppers you are most comfortable with. Otherwise, just use a very small amount of regular chili paste, suitable to your taste and heat tolerance.
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Click here for more Pork Belly on ChefsOpinion
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Preparation :
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: simmer 2.5 lbs bone-in pork belly together with 2 large diced onions and 2 large diced carrots in water seasoned with kosher salt, garlic paste and fresh cracked black pepper until the belly is tender but not falling apart

: while the meat cooks prepare the ingrediats for the sauce – 1/2 cup soy sauce, 1/2 cup hoisin, 1/2 cup of the pork stock, 1 tblsp garlic paste, 1/2 tsp grated ginger, 1 tblsp toasted sesame oil, 1 tblsp sugar, chili paste to taste