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Battle Chef Brigade: Braised Pork Belly

June 28, 2017 By Victoria Rosenthal

Battle Chef Brigade: BBQ Dragon Shank

Battle Chef Brigade ScreenshotI get extremely excited any time I see new information about Battle Chef Brigade. It is the game I’m looking forward to the most. I was able to play the kickstarter demo a few times now and I loved it. Fighting enemies to find the perfect ingredients to make the perfect dishes for the judges. What more could I ask for?

Every time I look at the food art in Battle Chef Brigade, I start drooling. The art in this game is just amazing and it motivates me to make beautiful plates of food. While browsing through a few of the food items, Mina’s BBQ Dragon Shank caught my attention. I unfortunately couldn’t get my hands on dragon meat to recreate this dish. Even Whole Foods told me they didn’t sell dragon meat! In order to make due, the best match I found visually was pork belly. The pork belly is layered in the same way that the Dragon Shank meat. To match the image I decided to go with an Asian inspired braised pork belly. The end result is juicy meat with a flavorful sauce that’ll keep you coming back for more. Enough talk, time to battle it out with our pork belly.

Ingredients:
2 lbs pork belly
2 tbsp sugar
1 tbsp brown sugar
⅓ cup water
1 cup sake
1 cup soy sauce
1 ½ cups chicken broth
1 2-inch piece of ginger, sliced
6 garlic cloves, crushed
1 cinnamon stick
2 star anise
2 bay leaves
2 dried chiles de arbol
1 tbsp (15mL) black peppercorn
4 scallions

Braised Pork Belly: Boiling pork belly in cold water

Preheat an oven to 325°F. Place the pork belly in a pot and cover with cold water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Make sure to skim the foam.

Braised Pork Belly: Cutting the pork belly into square pieces

Remove the pork belly from the water and cut into 16 equal square pieces.

Braised Pork Belly: Sugar Water and pork belly

In a dutch oven, mix the sugar and water over medium-high heat. Whisk until the sugar has dissolved. Add the pork belly and coat.

Braised Pork Belly: Adding the liquid and spices

Add the sake, soy sauce, chicken broth, ginger, cinnamon stick, star anise, bay leaves, chiles de arbol, and black peppercorns. Bring to a boil. Cover and transfer to the oven.

Braised Pork Belly: Baking the pork belly

Bake for 30 minutes . Add the scallions. Cover again and bake for another 30 minutes.

Increase the heat of the oven to 375°F. Remove the cover and bake for 40 minutes. Stir the contents every 10-15 minutes to help brown all sides of the pork.

After the pork has cooked, take a cup of the sauce the pork cooked in and placing it in a saucepan. In a bowl, combine 2 tsp cornstarch with 1 tsp water. Add that to the saucepan and whisk until the sauce thickens.

Serve the pork on top of rice and drizzle with the thickened sauce.

Battle Chef Brigade: BBQ Dragon Shank

Print Recipe

BBQ Dragon Shank

Course: Main Course
Cuisine: Chinese
Servings: 4 bowls

Ingredients

  • 2 lbs pork belly
  • 2 tbsp sugar
  • 1 tbsp brown sugar
  • 1/3 cup water
  • 1 cup sake
  • 1 cup soy sauce
  • 1 1/2 cups chicken broth
  • 1 2-inch piece of ginger, sliced
  • 6 garlic cloves, crushed
  • 1 cinnamon stick
  • 2 star anise
  • 2 bay leaves
  • 2 dried chiles de arbol
  • 1 tbsp black peppercorn
  • 4 scallions

Instructions

  • Preheat an oven to 325°F. Place the pork belly in a pot and cover with cold water. Bring to a boil. Reduce the heat and simmer for 15 minutes. Make sure to skim the foam.
  • Remove the pork belly from the water and cut into 16 equal square pieces.
  • In a dutch oven, mix the sugar and water over medium-high heat. Whisk until the sugar has dissolved. Add the pork belly and coat.
  • Add the sake, soy sauce, chicken broth, ginger, cinnamon stick, star anise, bay leaves, chiles de arbol, and black peppercorns. Bring to a boil. Cover and transfer to the oven.
  • Bake for 30 minutes . Add the scallions. Cover again and bake for another 30 minutes.
  • Increase the heat of the oven to 375°F. Remove the cover and bake for 40 minutes. Stir the contents every 10-15 minutes to help brown all sides of the pork.
  • After the pork has cooked, take a cup of the sauce the pork cooked in and placing it in a saucepan. In a bowl, combine 2 tsp cornstarch with 1 tsp water. Add that to the saucepan and whisk until the sauce thickens.
  • Serve the pork on top of rice and drizzle with the thickened sauce.

Filed Under: Battle Chef Brigade, Recipe, Video Game Food Tagged With: Cooking, Food, Pork, Pork Belly, Recipe, Video Game Food, Video Games

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