Braised Pork Belly
Braised Pork Belly
Ingredients
- 500 g pork belly, skin on
- 30 g rock sugar
- 40 ml light soy sauce
- 40 ml cooking wine
- 10 ml dark soy sauce
- 20 g ginger
- 1 stalk scallion
- 2 star anise
- 1 small stick cinnamon
- a splash oil or water, as needed for caramel
- as needed hot water, to cover pork
Instructions
- 1
Cut the pork belly into bite-sized cubes. Blanch in boiling water for 2-3 minutes to remove excess blood and impurities. Drain and set aside.
⏱️ 10 min
- 2
Heat a wok or heavy pot on medium-low heat. Add the rock sugar and a splash of oil or water. Stir gently until the sugar melts and turns into a golden brown caramel.
⏱️ 5 min
- 3
Add the blanched pork belly into the caramelized sugar. Stir-fry until the pork is evenly coated and slightly browned.
⏱️ 5 min
- 4
Add light soy sauce, dark soy sauce, and cooking wine. Stir well. Add ginger slices, scallion segments, star anise, and cinnamon. Pour in enough hot water to just cover the pork.
⏱️ 5 min
- 5
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for about 30-45 minutes, or until the pork is melt-in-your-mouth tender.
⏱️ 35 min
- 6
Serve the braised pork belly hot, ideally with plain white rice to soak up the delicious sauce.
Kitchen Tools
Nutrition Facts (per serving)
Braised Pork Belly
- 500 g pork belly, skin on
- 30 g rock sugar
- 40 ml light soy sauce
- 40 ml cooking wine
- 10 ml dark soy sauce
- 20 g ginger
- 1 stalk scallion
- 2 star anise
- 1 small stick cinnamon
- a splash oil or water, as needed for caramel
- as needed hot water, to cover pork
Instructions
- 1
Cut the pork belly into bite-sized cubes. Blanch in boiling water for 2-3 minutes to remove excess blood and impurities. Drain and set aside.
⏱️ 10 min - 2
Heat a wok or heavy pot on medium-low heat. Add the rock sugar and a splash of oil or water. Stir gently until the sugar melts and turns into a golden brown caramel.
⏱️ 5 min - 3
Add the blanched pork belly into the caramelized sugar. Stir-fry until the pork is evenly coated and slightly browned.
⏱️ 5 min - 4
Add light soy sauce, dark soy sauce, and cooking wine. Stir well. Add ginger slices, scallion segments, star anise, and cinnamon. Pour in enough hot water to just cover the pork.
⏱️ 5 min - 5
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for about 30-45 minutes, or until the pork is melt-in-your-mouth tender.
⏱️ 35 min - 6
Serve the braised pork belly hot, ideally with plain white rice to soak up the delicious sauce.