Braised Pork Belly
Braised Pork Belly
Ingredients
- 500 g pork belly, with skin on, showing distinct layers of fat and lean meat
- as needed ginger, sliced
- as needed scallions, stalks, some tied in a knot for braising, some chopped for garnish
- 20 g cooking oil
- 100 g rock sugar
- 150 ml cooking wine
- 15 g dark soy sauce
- 5 g light soy sauce
- 5 g salt
- as needed hot water, to cover pork belly
Instructions
- 1
Cut the 500g pork belly into large pieces. Place these large pieces into a pot. Add some ginger slices and a few stalks of scallions to the pot. Add enough water to cover the pork belly.
⏱️ 5 min
- 2
Bring the water to a boil and simmer for 5 minutes. Remove the pork belly from the pot and rinse it thoroughly under running water. Cut the blanched pork belly into smaller, uniform cubes.
⏱️ 10 min
- 3
Heat a wok on the stovetop over medium-low heat. Add 20g of cooking oil to the wok. Add 100g of rock sugar to the oil. Melt the rock sugar, stirring constantly, until it caramelizes into a dark brown, foamy syrup.
⏱️ 10 min
- 4
Add the cut pork belly cubes to the caramelized sugar in the wok. Stir-fry until all the pork pieces are evenly coated with the sugar syrup and slightly browned. This should take about 5 minutes.
⏱️ 5 min
- 5
Add new ginger slices and a few stalks of scallions (tied in a knot) to the wok. Pour in 150ml of cooking wine, 15g of dark soy sauce, 5g of light soy sauce, and 5g of salt. Add enough hot water to completely cover the pork belly. Bring the mixture to a boil.
⏱️ 5 min
- 6
Cover the wok with a lid. Reduce the heat to low and let the pork simmer for 1 hour. This is the braising step.
⏱️ 60 min
- 7
After 1 hour, remove the lid. Increase the heat to high and reduce the sauce, stirring continuously to prevent the pork from sticking to the bottom of the wok. Continue until the sauce thickens and beautifully coats each piece of pork belly. This reduction should take about 10-15 minutes.
⏱️ 15 min
- 8
Garnish with freshly chopped scallions before serving.
⏱️ 1 min
Kitchen Tools
Braised Pork Belly
- 500 g pork belly, with skin on, showing distinct layers of fat and lean meat
- as needed ginger, sliced
- as needed scallions, stalks, some tied in a knot for braising, some chopped for garnish
- 20 g cooking oil
- 100 g rock sugar
- 150 ml cooking wine
- 15 g dark soy sauce
- 5 g light soy sauce
- 5 g salt
- as needed hot water, to cover pork belly
Instructions
- 1
Cut the 500g pork belly into large pieces. Place these large pieces into a pot. Add some ginger slices and a few stalks of scallions to the pot. Add enough water to cover the pork belly.
⏱️ 5 min - 2
Bring the water to a boil and simmer for 5 minutes. Remove the pork belly from the pot and rinse it thoroughly under running water. Cut the blanched pork belly into smaller, uniform cubes.
⏱️ 10 min - 3
Heat a wok on the stovetop over medium-low heat. Add 20g of cooking oil to the wok. Add 100g of rock sugar to the oil. Melt the rock sugar, stirring constantly, until it caramelizes into a dark brown, foamy syrup.
⏱️ 10 min - 4
Add the cut pork belly cubes to the caramelized sugar in the wok. Stir-fry until all the pork pieces are evenly coated with the sugar syrup and slightly browned. This should take about 5 minutes.
⏱️ 5 min - 5
Add new ginger slices and a few stalks of scallions (tied in a knot) to the wok. Pour in 150ml of cooking wine, 15g of dark soy sauce, 5g of light soy sauce, and 5g of salt. Add enough hot water to completely cover the pork belly. Bring the mixture to a boil.
⏱️ 5 min - 6
Cover the wok with a lid. Reduce the heat to low and let the pork simmer for 1 hour. This is the braising step.
⏱️ 60 min - 7
After 1 hour, remove the lid. Increase the heat to high and reduce the sauce, stirring continuously to prevent the pork from sticking to the bottom of the wok. Continue until the sauce thickens and beautifully coats each piece of pork belly. This reduction should take about 10-15 minutes.
⏱️ 15 min - 8
Garnish with freshly chopped scallions before serving.
⏱️ 1 min