A classic Chinese Braised Pork Belly dish that is melt-in-your-mouth tender, rich in umami flavors, and coated in a glossy caramelized sauce. Perfectly paired with steamed rice and leafy greens.

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Ingredients:

Main Ingredients:

• 600g (1.3lb) pork belly, cut into 2-3 cm (1 inch) chunks

• 1 cup (240ml) Shaoxing rice wine (or dry sherry as a substitute)

• 2 tablespoons light soy sauce (for seasoning)

• 1 tablespoon dark soy sauce (for color and depth)

• 5 slices fresh ginger

• 2 whole star anise

• 2 bay leaves

• 20g rock sugar (or 1 tablespoon regular sugar)

Additional Ingredients (Optional but Recommended):

• 1 clove garlic, smashed

• 1 small cinnamon stick (adds warmth)

• 2-3 dried chilies (for mild heat)

• 1 green onion, tied into a knot (adds aroma)

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Instructions:

Step 1: Blanch the Pork Belly

This step removes impurities and excess fat, ensuring a clean, flavorful dish.

1. Cut the pork belly into 2-3 cm (1 inch) chunks.

2. Place the pork pieces in a large pot and cover with cold water.

3. Bring to a boil over high heat. As it boils, froth and impurities will appear on the surface—skim them off with a spoon.

4. After 2–3 minutes, drain the pork belly in a colander and rinse under running water to remove any residue.

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Step 2: Braise the Pork Belly

1. Place the cleaned pork belly pieces into a clean, small pot (a smaller pot ensures the pork is submerged in the braising liquid).

2. Pour in Shaoxing rice wine and just enough hot water to barely cover the pork.

3. Add light soy sauce, dark soy sauce, ginger slices, star anise, and bay leaves.

4. Bring the liquid to a full boil, then cover the pot with a lid and simmer over low heat for 1–1.5 hours, stirring occasionally to ensure even cooking.

5. The pork is ready when it is fork-tender and has absorbed the rich flavors of the sauce.

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Step 3: Thicken the Sauce

1. Uncover the pot and turn the heat to high.

2. Add the rock sugar (or regular sugar) and stir gently to coat the pork in the syrupy glaze.

3. Continue boiling fiercely, stirring occasionally, until the sauce thickens and reduces to just enough to coat the pork pieces in a glossy layer.

4. The final dish should be deep reddish-brown, with a caramelized and slightly sticky sauce.

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Step 4: Serve & Enjoy!

Serve the braised pork belly immediately with:
🍚 Steamed white rice – to soak up the flavorful sauce
🥬 Blanched or stir-fried greens – like bok choy, Chinese broccoli, or spinach
🥢 Pickled vegetables – for a refreshing contrast

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How to Store & Reheat

🥶 Storage:

• Store in an airtight container in the fridge for up to 3 days.

• Freeze in a sealed container for up to 2 months.

🔥 Reheating:

• If frozen, defrost overnight in the fridge first.

• Reheat in a small pot over low heat, adding a splash of water to prevent drying out.

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Tips for the Best Braised Pork Belly:

✔ Use pork belly with a good fat-to-meat ratio for the best texture—fat renders down into a rich, tender bite.
✔ Rock sugar helps create a glossy, caramelized sauce, but regular sugar works too.
✔ Simmer on low heat for at least 1 hour to develop deep flavors.
✔ For extra richness, add 1 tablespoon of oyster sauce when thickening the sauce.

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Variations & Serving Ideas:

• 🌶️ Spicy Braised Pork Belly: Add dried chili peppers for a mild heat.

• 🍯 Honey-Glazed Version: Replace sugar with honey for a slightly different caramelization.

• 🥚 Braised Eggs: Add hard-boiled eggs during the last 20 minutes to soak up the sauce.

Enjoy your homemade Chinese Braised Pork Belly! 🍽️😋