Braised Crispy Pork Belly
Braised Crispy Pork Belly
Ingredients
- 2 pounds pork belly, skin on
- 2 ounces ginger, sliced
- 1/2 cup green onions, chopped, plus more for garnish
- 2 teaspoons salt
- 1 teaspoon vinegar
- 2 tablespoons cooking oil
- 1/4 cup granulated sugar
- 4 star anise, pods
- 1 cinnamon stick, small piece
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup Shaoxing wine
- 3 cups water
Instructions
- 1
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 5 min
- 2
Place the scored pork belly in a large pot. Add half of the sliced ginger and half of the chopped green onions. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30-40 minutes, or until the pork belly is tender when pierced with a fork.
⏱️ 40 min
- 3
Remove the pork belly from the pot and pat it thoroughly dry with paper towels. Using a meat tenderizer or a fork, prick the skin all over multiple times. Rub the salt evenly over the pricked skin, followed by the vinegar.
⏱️ 10 min
- 4
Preheat your air fryer to 375°F (190°C). Place the pork belly skin-side up in the air fryer basket and cook for 20-30 minutes, or until the skin is golden brown, crispy, and visibly blistered. Alternatively, you can roast it in an oven at 400°F (200°C) for 30-45 minutes or deep fry it until crispy.
⏱️ 30 min•🌡️ 375
- 5
Once the skin is crispy, remove the pork belly and let it cool slightly. Cut the entire piece into thick, rectangular slices, about 1 1/2 inches thick.
⏱️ 10 min
- 6
Heat a wok or large pot over medium heat. Add the cooking oil and then the granulated sugar. Cook, stirring constantly, until the sugar melts and turns into a deep amber caramel.
⏱️ 5 min
- 7
Carefully add the cut pork belly pieces to the wok. Stir quickly to coat the pork belly evenly with the caramelized sugar.
⏱️ 2 min
- 8
Add the remaining sliced ginger, chopped green onions, star anise pods, and cinnamon stick to the wok. Stir to combine with the pork belly.
⏱️ 2 min
- 9
Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Stir to deglaze the pan. Add the water, ensuring it almost covers the pork belly pieces.
⏱️ 3 min
- 10
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the wok with a lid, and let it simmer for 45-60 minutes, or until the pork belly is very tender and the sauce has thickened to a glossy consistency. Stir occasionally to prevent sticking.
⏱️ 60 min
- 11
Remove the lid and transfer the braised pork belly to a serving plate. Garnish with fresh chopped green onions before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Crispy Pork Belly
- 2 pounds pork belly, skin on
- 2 ounces ginger, sliced
- 1/2 cup green onions, chopped, plus more for garnish
- 2 teaspoons salt
- 1 teaspoon vinegar
- 2 tablespoons cooking oil
- 1/4 cup granulated sugar
- 4 star anise, pods
- 1 cinnamon stick, small piece
- 1/4 cup light soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup Shaoxing wine
- 3 cups water
Instructions
- 1
Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
⏱️ 5 min - 2
Place the scored pork belly in a large pot. Add half of the sliced ginger and half of the chopped green onions. Cover with water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 30-40 minutes, or until the pork belly is tender when pierced with a fork.
⏱️ 40 min - 3
Remove the pork belly from the pot and pat it thoroughly dry with paper towels. Using a meat tenderizer or a fork, prick the skin all over multiple times. Rub the salt evenly over the pricked skin, followed by the vinegar.
⏱️ 10 min - 4
Preheat your air fryer to 375°F (190°C). Place the pork belly skin-side up in the air fryer basket and cook for 20-30 minutes, or until the skin is golden brown, crispy, and visibly blistered. Alternatively, you can roast it in an oven at 400°F (200°C) for 30-45 minutes or deep fry it until crispy.
⏱️ 30 min•🌡️ 375 - 5
Once the skin is crispy, remove the pork belly and let it cool slightly. Cut the entire piece into thick, rectangular slices, about 1 1/2 inches thick.
⏱️ 10 min - 6
Heat a wok or large pot over medium heat. Add the cooking oil and then the granulated sugar. Cook, stirring constantly, until the sugar melts and turns into a deep amber caramel.
⏱️ 5 min - 7
Carefully add the cut pork belly pieces to the wok. Stir quickly to coat the pork belly evenly with the caramelized sugar.
⏱️ 2 min - 8
Add the remaining sliced ginger, chopped green onions, star anise pods, and cinnamon stick to the wok. Stir to combine with the pork belly.
⏱️ 2 min - 9
Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Stir to deglaze the pan. Add the water, ensuring it almost covers the pork belly pieces.
⏱️ 3 min - 10
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the wok with a lid, and let it simmer for 45-60 minutes, or until the pork belly is very tender and the sauce has thickened to a glossy consistency. Stir occasionally to prevent sticking.
⏱️ 60 min - 11
Remove the lid and transfer the braised pork belly to a serving plate. Garnish with fresh chopped green onions before serving.
⏱️ 3 min