Chinese · Dinner
Braised Pork Belly Rice Bowl (Low-Chol)
Braised pork tenderloin in a soy, star anise and ginger broth, simmered until tender then spooned over steamed jasmine rice. Leaner than the traditional belly version, with a glossy reduced sauce, bok choy and scallion for balance. Comfort food style, Chinese home-cooking technique, mildly sweet-savoury.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
478Calories
46.2gProtein
13.4gFat
43.1gCarbs
9.8gSugar
2.9gFiber
1780mgSodium
78mgChol
3.6gSat Fat
980mgPotassium
135mgCalcium
3.4mgIron
0.9mcgVitamin B12
28mgVitamin C
low-cholesterol
protein-rich
low-chol
Instructions
1
Prep
Cut the pork tenderloin into 1-inch cubes, slice the ginger into thin rounds, and smash the garlic cloves with a knife.
2
Sear
Heat the sesame oil in a small heavy pot over medium-high heat and sear the pork cubes for 3-4 minutes, turning occasionally, until browned on most sides.
3
Braise
Add the ginger, garlic, and star anise and stir for 30 seconds until fragrant. Pour in the soy sauce, tamari, brown sugar, shaoxing wine, and chicken stock. Add the scallion lengths, bring to a boil, then reduce to low, cover, and braise for 40 minutes until the pork is fork-tender and liquid has reduced by half.
4
Steam
While the pork braises, steam the bok choy in a small steamer basket over boiling water for 3 minutes until the leaves wilt and the stems turn bright green and just tender.
5
Plate
Uncover the pot, simmer over medium heat for 5 minutes until the sauce thickens to a glossy coating consistency, then spoon the jasmine rice into a bowl, top with the braised pork and sauce, arrange the steamed bok choy alongside, and scatter with sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp soy sauce-tamari
- 2 tsp2 tsp brown sugar
- 44 star anise pods
- 2-inch piece ginger-fresh
- 4 cloves4 cloves garlic
- 22 scallion
- 1 cup240ml chicken stock-low-sodium
- 2 tsp2 tsp shaoxing wine
- 2 tsp2 tsp sesame-oil
- 7 oz200g bok choy
- 7 oz200g white-rice-cooked jasmine rice
