Braised Pork Belly
Braised Pork Belly
Ingredients
- 1 kg pork belly, cut into approximately 5cm (2-inch) cubes
- 5 slices ginger
- 3 stalks scallions, cut into approximately 5cm (2-inch) sections
- 3 star anise
- 1 small cinnamon stick
- 3 bay leaves
- 4 small dried chili, optional
- 50 grams rock sugar
- 2 tablespoons Shaoxing cooking wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking oil, as needed
- as needed water, hot, to cover pork belly
Instructions
- 1
Cut the large slab of pork belly into approximately 5cm (2-inch) cubes.
⏱️ 10 min
- 2
Place the cut pork belly into a large pot. Add cold water to cover the pork belly. Add a few slices of ginger and some green onion sections to the pot. Bring the water to a rolling boil over high heat. Continue to boil for about 5 minutes, or until a significant amount of foam and impurities rise to the surface. Skim off all the foam and impurities from the water. Carefully remove the blanched pork belly pieces from the pot. Rinse the pork belly thoroughly under running water to ensure it is clean. Drain well.
⏱️ 15 min
- 3
Once the pork belly has cooled slightly, use a sharp knife to carefully score the skin side of each piece in a criss-cross or diamond pattern. Ensure the cuts go through the skin but not deeply into the fat or meat. This technique helps the skin become tender and absorb flavors better.
⏱️ 5 min
- 4
Heat a wok or large heavy-bottomed pan over medium-high heat. Add a small amount of cooking oil to the pan (or you can dry-fry the pork skin-side down first to render its own fat). Place the pork belly cubes skin-side down in the hot pan. Sear until the skin is golden brown and crispy, and a good amount of fat has rendered out. Turn the pork belly pieces and sear all other sides until they are lightly browned. Remove the pork belly from the pan and set it aside. Carefully pour out most of the rendered fat from the pan, leaving only a small amount (about 1-2 tablespoons) for the next step.
⏱️ 10 min
- 5
Reduce the heat to medium-low. Add the rock sugar to the remaining fat in the wok. Stir continuously until the rock sugar melts completely and turns into a light amber-colored caramel. Be very careful not to let it burn, as burnt sugar will taste bitter. Immediately add the remaining ginger slices, green onion sections, star anise, cinnamon stick, bay leaves, and dried chilies (if using) to the wok. Sauté the aromatics for about 30 seconds to 1 minute, stirring constantly, until they become fragrant.
⏱️ 5 min
- 6
Return the seared pork belly pieces to the wok. Pour in the Shaoxing cooking wine, light soy sauce, and dark soy sauce over the pork. Stir gently to coat all sides of the pork belly evenly with the caramel and sauces. Add enough hot water to the wok to just barely cover the pork belly pieces. Increase the heat to bring the liquid to a boil. Once boiling, reduce the heat to very low. Cover the wok with a lid and simmer gently for at least 60 to 90 minutes, or until the pork belly is exceptionally tender and can be easily pierced with a chopstick. Check periodically and add more hot water if the liquid level drops too much.
⏱️ 75 min
- 7
Once the pork belly is tender, carefully remove each piece from the wok and arrange them neatly on a serving platter. Increase the heat under the wok to high. Bring the remaining braising liquid to a vigorous boil. Allow the sauce to reduce, stirring occasionally, until it thickens to a glossy, rich consistency that coats the back of a spoon. This should take a few minutes.
⏱️ 5 min
- 8
Pour the thickened, glossy braising sauce evenly over the tender pork belly pieces on the serving platter. Serve the Braised Pork Belly hot, typically accompanied by steamed white rice and blanched green vegetables.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Pork Belly
- 1 kg pork belly, cut into approximately 5cm (2-inch) cubes
- 5 slices ginger
- 3 stalks scallions, cut into approximately 5cm (2-inch) sections
- 3 star anise
- 1 small cinnamon stick
- 3 bay leaves
- 4 small dried chili, optional
- 50 grams rock sugar
- 2 tablespoons Shaoxing cooking wine
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon cooking oil, as needed
- as needed water, hot, to cover pork belly
Instructions
- 1
Cut the large slab of pork belly into approximately 5cm (2-inch) cubes.
⏱️ 10 min - 2
Place the cut pork belly into a large pot. Add cold water to cover the pork belly. Add a few slices of ginger and some green onion sections to the pot. Bring the water to a rolling boil over high heat. Continue to boil for about 5 minutes, or until a significant amount of foam and impurities rise to the surface. Skim off all the foam and impurities from the water. Carefully remove the blanched pork belly pieces from the pot. Rinse the pork belly thoroughly under running water to ensure it is clean. Drain well.
⏱️ 15 min - 3
Once the pork belly has cooled slightly, use a sharp knife to carefully score the skin side of each piece in a criss-cross or diamond pattern. Ensure the cuts go through the skin but not deeply into the fat or meat. This technique helps the skin become tender and absorb flavors better.
⏱️ 5 min - 4
Heat a wok or large heavy-bottomed pan over medium-high heat. Add a small amount of cooking oil to the pan (or you can dry-fry the pork skin-side down first to render its own fat). Place the pork belly cubes skin-side down in the hot pan. Sear until the skin is golden brown and crispy, and a good amount of fat has rendered out. Turn the pork belly pieces and sear all other sides until they are lightly browned. Remove the pork belly from the pan and set it aside. Carefully pour out most of the rendered fat from the pan, leaving only a small amount (about 1-2 tablespoons) for the next step.
⏱️ 10 min - 5
Reduce the heat to medium-low. Add the rock sugar to the remaining fat in the wok. Stir continuously until the rock sugar melts completely and turns into a light amber-colored caramel. Be very careful not to let it burn, as burnt sugar will taste bitter. Immediately add the remaining ginger slices, green onion sections, star anise, cinnamon stick, bay leaves, and dried chilies (if using) to the wok. Sauté the aromatics for about 30 seconds to 1 minute, stirring constantly, until they become fragrant.
⏱️ 5 min - 6
Return the seared pork belly pieces to the wok. Pour in the Shaoxing cooking wine, light soy sauce, and dark soy sauce over the pork. Stir gently to coat all sides of the pork belly evenly with the caramel and sauces. Add enough hot water to the wok to just barely cover the pork belly pieces. Increase the heat to bring the liquid to a boil. Once boiling, reduce the heat to very low. Cover the wok with a lid and simmer gently for at least 60 to 90 minutes, or until the pork belly is exceptionally tender and can be easily pierced with a chopstick. Check periodically and add more hot water if the liquid level drops too much.
⏱️ 75 min - 7
Once the pork belly is tender, carefully remove each piece from the wok and arrange them neatly on a serving platter. Increase the heat under the wok to high. Bring the remaining braising liquid to a vigorous boil. Allow the sauce to reduce, stirring occasionally, until it thickens to a glossy, rich consistency that coats the back of a spoon. This should take a few minutes.
⏱️ 5 min - 8
Pour the thickened, glossy braising sauce evenly over the tender pork belly pieces on the serving platter. Serve the Braised Pork Belly hot, typically accompanied by steamed white rice and blanched green vegetables.
⏱️ 5 min