Braised Pork Belly

Ingredients

• 1.5 lb Pork Belly (cut into 1‑inch cubes)
• 2 Tbsp Rock Sugar (or light brown sugar)
• 1 Tbsp Fresh Ginger (minced)
• 3 cloves Garlic (minced)
• 2 Tbsp Shaoxing Rice Wine (Chinese cooking wine)
• 3 Tbsp Light Soy Sauce (regular soy sauce)
• 1 Tbsp Dark Soy Sauce (adds color and depth)
• 2 pieces Star Anise (aromatic spice)
• 1 piece Cinnamon Stick (optional aromatic)
• 2 cup Water (enough to just cover the pork)
• 2 stalks Green Onion (sliced for garnish)

Instructions

1. Cube the Pork Belly

   Place the pork belly on a cutting board and cut it into roughly 1‑inch (2.5 cm) cubes.

   Time: PT5M

2. Blanch the Pork

   Bring a pot of water to a rolling boil, add the pork cubes, and blanch for 10 minutes to remove impurities.

   Time: PT10M

   Temperature: Boiling

3. Rinse and Drain

   Pour the pork through a fine mesh strainer, rinse under hot running water to wash away scum, then set aside.

   Time: PT2M

4. Caramelize the Sugar

   Return the clean pot to the stove, add the rock (or brown) sugar and melt over medium heat until it turns a deep amber caramel.

   Time: PT5M

   Temperature: Medium

5. Sear the Pork with Aromatics

   Add the blanched pork cubes, minced ginger, and minced garlic to the caramel. Stir quickly to coat the meat.

   Time: PT2M

   Temperature: Medium

6. Add Seasonings and Liquids

   Pour in the Shaoxing rice wine, light soy sauce, dark soy sauce, star anise, cinnamon stick, and enough water to just cover the pork.

   Time: PT3M

7. Simmer

   Bring the mixture to a boil, then lower to a gentle simmer, cover, and cook for 1 hour and 30 minutes until the pork is tender.

   Time: PT1H30M

   Temperature: Low simmer

8. Reduce the Sauce

   Uncover the pot, turn the heat up to medium‑high, and let the sauce reduce for about 10 minutes until it thickens and coats the pork.

   Time: PT10M

   Temperature: Medium‑high

9. Finish and Serve

   Remove the aromatics, garnish with sliced green onion, and serve hot over steamed rice.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

20 g

Carbohydrates

30 g

Fat

35 g

Fiber

1 g