Braised Pork Belly
Braised Pork Belly
Ingredients
For the Pork Belly Preparation
- 1.5 kg pork belly
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 tablespoon white vinegar
For the Marinade
- 1 tablespoon dark soy sauce
- 1 tablespoon five-spice powder
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon white pepper
- 1 tablespoon sesame oil
- 2 tablespoons light soy sauce
For the Braising Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon sugar
- 1 cup water
For Braising
- 1 cup water
Instructions
- 1
Score the skin of the 1.5 kg pork belly using a sharp knife. Flip the pork belly over and cut the meat into strips, ensuring not to cut through the skin.
⏱️ 10 min
- 2
Boil the pork belly in a pot of water for 30 minutes.
⏱️ 30 min
- 3
Remove the pork belly from the pot and pat it thoroughly dry with paper towels. Using a fork, poke holes all over the skin side of the pork belly.
⏱️ 10 min
- 4
Brush 1 tablespoon white vinegar evenly onto the skin. Sprinkle 1 tablespoon baking soda evenly over the skin.
⏱️ 5 min
- 5
Refrigerate the pork belly uncovered overnight (approximately 12 hours).
⏱️ 720 min
- 6
In a bowl, combine 1 tablespoon dark soy sauce, 1 tablespoon five-spice powder, 2 tablespoons Shaoxing wine, 1 tablespoon sugar, 1 tablespoon white pepper, 1 tablespoon sesame oil, and 2 tablespoons light soy sauce. Mix well to create the marinade.
⏱️ 5 min
- 7
Rub the prepared marinade generously on the meat side of the pork belly, being careful not to get any on the skin. Marinate the pork belly for at least 1 hour.
⏱️ 60 min
- 8
Preheat oven to 180°C (350°F). Place the marinated pork belly skin-side up on a baking rack set over an oven tray.
⏱️ 15 min•🌡️ 180
- 9
Roast for 1 hour at 180°C (350°F).
⏱️ 60 min•🌡️ 180
- 10
Increase the oven temperature to 200°C (400°F). Roast for an additional 30 minutes at 200°C (400°F).
⏱️ 30 min•🌡️ 200
- 11
Remove the roasted pork belly from the oven and let it rest for 10 minutes.
⏱️ 10 min
- 12
In a separate bowl, combine 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon sugar, and 1 cup water. Mix these ingredients thoroughly to create the braising liquid.
⏱️ 5 min
- 13
Cut the rested roasted pork belly into cubes.
⏱️ 5 min
- 14
In a wok or pan, add the cubed pork belly. Pour the prepared braising liquid over the pork belly. Add 1 cup of water to the pan.
⏱️ 5 min
- 15
Cover the pan and simmer for 30 minutes.
⏱️ 30 min
- 16
Uncover the pan and continue to simmer for another 10 minutes, or until the sauce has thickened and reduced to your desired consistency. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Pork Belly
For the Pork Belly Preparation
- 1.5 kg pork belly
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 tablespoon white vinegar
For the Marinade
- 1 tablespoon dark soy sauce
- 1 tablespoon five-spice powder
- 2 tablespoons Shaoxing wine
- 1 tablespoon sugar
- 1 tablespoon white pepper
- 1 tablespoon sesame oil
- 2 tablespoons light soy sauce
For the Braising Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon sugar
- 1 cup water
For Braising
- 1 cup water
Instructions
- 1
Score the skin of the 1.5 kg pork belly using a sharp knife. Flip the pork belly over and cut the meat into strips, ensuring not to cut through the skin.
⏱️ 10 min - 2
Boil the pork belly in a pot of water for 30 minutes.
⏱️ 30 min - 3
Remove the pork belly from the pot and pat it thoroughly dry with paper towels. Using a fork, poke holes all over the skin side of the pork belly.
⏱️ 10 min - 4
Brush 1 tablespoon white vinegar evenly onto the skin. Sprinkle 1 tablespoon baking soda evenly over the skin.
⏱️ 5 min - 5
Refrigerate the pork belly uncovered overnight (approximately 12 hours).
⏱️ 720 min - 6
In a bowl, combine 1 tablespoon dark soy sauce, 1 tablespoon five-spice powder, 2 tablespoons Shaoxing wine, 1 tablespoon sugar, 1 tablespoon white pepper, 1 tablespoon sesame oil, and 2 tablespoons light soy sauce. Mix well to create the marinade.
⏱️ 5 min - 7
Rub the prepared marinade generously on the meat side of the pork belly, being careful not to get any on the skin. Marinate the pork belly for at least 1 hour.
⏱️ 60 min - 8
Preheat oven to 180°C (350°F). Place the marinated pork belly skin-side up on a baking rack set over an oven tray.
⏱️ 15 min•🌡️ 180 - 9
Roast for 1 hour at 180°C (350°F).
⏱️ 60 min•🌡️ 180 - 10
Increase the oven temperature to 200°C (400°F). Roast for an additional 30 minutes at 200°C (400°F).
⏱️ 30 min•🌡️ 200 - 11
Remove the roasted pork belly from the oven and let it rest for 10 minutes.
⏱️ 10 min - 12
In a separate bowl, combine 1 tablespoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon sugar, and 1 cup water. Mix these ingredients thoroughly to create the braising liquid.
⏱️ 5 min - 13
Cut the rested roasted pork belly into cubes.
⏱️ 5 min - 14
In a wok or pan, add the cubed pork belly. Pour the prepared braising liquid over the pork belly. Add 1 cup of water to the pan.
⏱️ 5 min - 15
Cover the pan and simmer for 30 minutes.
⏱️ 30 min - 16
Uncover the pan and continue to simmer for another 10 minutes, or until the sauce has thickened and reduced to your desired consistency. Serve immediately.
⏱️ 10 min