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Braised Pork Belly Recipe

Chinese · Main course · 135 min total

Tender, melt-in-your-mouth pork belly slow-cooked in a savory-sweet soy-based sauce with aromatics. This Chinese-style braised pork belly is a comforting classic that's surprisingly easy to make at home.

Ingredients

• 1.5 lbs (680g) pork belly, skin on
• 2 tbsp vegetable oil
• 3 tbsp granulated sugar
• 3 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1/4 cup Shaoxing wine or dry sherry
• 2 cups water
• 4 slices ginger
• 4 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 2 scallions, cut into 2-inch pieces

Instructions

1. Cut pork belly into 1.5-inch cubes. Blanch in boiling water for 3 minutes, then drain and rinse with cold water. Pat dry.
2. Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add sugar and cook, stirring constantly, until it melts and turns amber (about 3-4 minutes).
3. Add pork belly pieces and stir to coat with caramel. Cook for 2-3 minutes until lightly browned.
4. Add light soy sauce, dark soy sauce, Shaoxing wine, water, ginger, garlic, star anise, cinnamon stick, and scallions. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, stirring occasionally, until pork is very tender and sauce has thickened.
6. Skim off excess fat from the surface if desired. Serve hot over steamed rice.

Tips

• For a richer flavor, refrigerate the braised pork overnight and reheat the next day.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Serve with steamed bok choy or blanched greens to balance the richness.

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