Chinese Pork Belly
Chinese Pork Belly
Ingredients
For the Pork Belly
- 1 slab pork belly, large
- several slices ginger
- a few stalks green onions
- as needed white vinegar, for brushing
- as needed salt, for sprinkling
For the Braising Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons cooking wine
- 2 tablespoons sugar
- 1 cup water
For Braising Aromatics
- several slices ginger
- 4 cloves garlic
- 2 pieces star anise
- 2 pieces bay leaves
- 2 pieces dried chilies
For Garnish
- as needed green onions, chopped
- as needed white sesame seeds, for sprinkling
Instructions
- 1
Place the large slab of pork belly in a pot. Add several slices of ginger and a few stalks of green onions. Cover with water and bring to a boil. Boil for 20 minutes.
⏱️ 25 min
- 2
Remove the pork belly from the hot water and immediately transfer it to an ice bath to cool down for about 15 minutes.
⏱️ 15 min
- 3
Once cooled, prick the skin of the pork belly thoroughly with a fork or a specialized pricking tool. Brush the entire surface of the skin with white vinegar. Liberally sprinkle salt over the vinegar-coated skin.
⏱️ 5 min
- 4
Place the pork belly, skin-side down, into a hot pan (no additional oil is needed). Fry until the skin is golden brown and crispy, about 10-15 minutes.
⏱️ 15 min
- 5
Remove the pork belly from the pan and slice it into thick, individual pieces.
⏱️ 5 min
- 6
In a bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, and 1 cup of water. Stir well to combine all ingredients.
⏱️ 3 min
- 7
Arrange the sliced pork belly pieces in a pot. Add several slices of ginger, 4-5 cloves of garlic, 2 star anise, 2 bay leaves, and 2 dried chilies. Pour the prepared sauce over the pork belly and aromatics.
⏱️ 5 min
- 8
Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 40 minutes.
⏱️ 45 min
- 9
After 40 minutes, uncover the pot and continue to simmer, allowing the sauce to reduce and thicken to your desired consistency, about 20 minutes.
⏱️ 20 min
- 10
Transfer the braised pork belly to a serving dish. Garnish with chopped green onions and a sprinkle of white sesame seeds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Pork Belly
For the Pork Belly
- 1 slab pork belly, large
- several slices ginger
- a few stalks green onions
- as needed white vinegar, for brushing
- as needed salt, for sprinkling
For the Braising Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons cooking wine
- 2 tablespoons sugar
- 1 cup water
For Braising Aromatics
- several slices ginger
- 4 cloves garlic
- 2 pieces star anise
- 2 pieces bay leaves
- 2 pieces dried chilies
For Garnish
- as needed green onions, chopped
- as needed white sesame seeds, for sprinkling
Instructions
- 1
Place the large slab of pork belly in a pot. Add several slices of ginger and a few stalks of green onions. Cover with water and bring to a boil. Boil for 20 minutes.
⏱️ 25 min - 2
Remove the pork belly from the hot water and immediately transfer it to an ice bath to cool down for about 15 minutes.
⏱️ 15 min - 3
Once cooled, prick the skin of the pork belly thoroughly with a fork or a specialized pricking tool. Brush the entire surface of the skin with white vinegar. Liberally sprinkle salt over the vinegar-coated skin.
⏱️ 5 min - 4
Place the pork belly, skin-side down, into a hot pan (no additional oil is needed). Fry until the skin is golden brown and crispy, about 10-15 minutes.
⏱️ 15 min - 5
Remove the pork belly from the pan and slice it into thick, individual pieces.
⏱️ 5 min - 6
In a bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of sugar, and 1 cup of water. Stir well to combine all ingredients.
⏱️ 3 min - 7
Arrange the sliced pork belly pieces in a pot. Add several slices of ginger, 4-5 cloves of garlic, 2 star anise, 2 bay leaves, and 2 dried chilies. Pour the prepared sauce over the pork belly and aromatics.
⏱️ 5 min - 8
Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 40 minutes.
⏱️ 45 min - 9
After 40 minutes, uncover the pot and continue to simmer, allowing the sauce to reduce and thicken to your desired consistency, about 20 minutes.
⏱️ 20 min - 10
Transfer the braised pork belly to a serving dish. Garnish with chopped green onions and a sprinkle of white sesame seeds.
⏱️ 2 min