Ingredients
– 600 g pork belly with skin, cut into 2-3 cm cubes creates the tender base that absorbs flavors during braising
– 250 ml rice wine adds depth and helps tenderize the meat
– 2 tablespoons light soy sauce enhances umami and balances the overall taste
– 1 tablespoon dark soy sauce (or 1/2 tablespoon regular soy sauce if unavailable)
– 5 slices ginger
– 2 star anise
– 2 bay leaves
– 20 g rock sugar (or 1 tablespoon regular sugar)
Instructions
1-Blanch the pork belly cubes: by placing them in a pot of cold water, bringing it to a boil, and skimming off froth as it appears. Drain and rinse the meat.
2-Transfer the pork to a clean pot, add rice wine and enough hot water to just cover the meat. Add light soy sauce, dark soy sauce, ginger slices, star anise, and bay leaves. Bring to a boil, then simmer covered on low heat for 1 to 1.5 hours until the meat is tender. Stir occasionally and add hot water if necessary, without exceeding the original liquid amount.
3-Uncover the pot, add the sugar, increase heat to high, and boil vigorously, stirring intermittently, until the sauce reduces to a glaze that barely covers the pot bottom and the meat develops a shiny, caramelized appearance. Avoid burning by not over-boiling.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍚 Serve with plain steamed rice and greens like broccoli or bok choy for a balanced meal.
⏰ Stir sauce intermittently while reducing to prevent burning and achieve a perfect glaze.
🥢 Use this flavorful pork belly as a versatile filling for steamed buns or flatbreads.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 427 kcal