Melt in your mouth Braised Pork Belly

Ingredients

• 2 lb Pork Belly (skin on, cut into 1‑inch cubes)
• 2 tbsp Fresh Ginger (thinly sliced)
• 4 pcs Garlic Cloves (crushed)
• 30 g Rock Sugar (or substitute with granulated sugar)
• 2 tbsp Vegetable Oil (neutral oil for caramelizing)
• 2 pcs Star Anise (whole)
• 2 pcs Bay Leaves
• 60 ml Shaoxing Wine (Chinese cooking wine)
• 3 tbsp Light Soy Sauce
• 2 tbsp Dark Soy Sauce (adds color and depth)
• 480 ml Water (enough to just cover the pork)
• 2 pcs Green Onions (optional, sliced for garnish)

Instructions

1. Prepare aromatics

   Slice the ginger thinly and crush the garlic cloves with the flat side of the knife.

   Time: PT5M

2. Cube the pork belly

   Trim any excess skin if desired, then cut the pork belly into 1‑inch (2.5 cm) cubes.

   Time: PT5M

3. Blanch the pork

   Bring a pot of water to a rolling boil, add the pork cubes, and blanch for 2–3 minutes. Drain, rinse under cold water, and set aside.

   Time: PT5M

   Temperature: Boiling

4. Caramelize rock sugar

   In the medium pot, add the oil and rock sugar over low heat. Stir gently until the sugar melts and turns amber brown.

   Time: PT5M

   Temperature: Low

5. Brown the pork

   Increase the heat to medium‑high, add the blanched pork cubes, garlic, and ginger. Toss until the pork is evenly coated with the caramel and lightly browned, about 3–4 minutes.

   Time: PT5M

   Temperature: Medium‑high

6. Add aromatics and deglaze

   Add the star anise and bay leaves, then pour in the Shaoxing wine to deglaze the pan, scraping up any browned bits.

   Time: PT2M

   Temperature: High

7. Add sauces and water

   Stir in the light soy sauce, dark soy sauce, and enough water to just cover the pork pieces.

   Time: PT2M

8. Simmer

   Bring the mixture to a gentle boil, then reduce to low, cover with a lid, and simmer for 1 hour 30 minutes until the pork is tender.

   Time: PT1H30M

   Temperature: Low simmer

9. Reduce sauce

   Remove the lid, increase heat to medium‑high, and cook uncovered, stirring occasionally, until the sauce thickens and coats the pork, about 10–15 minutes.

   Time: PT15M

   Temperature: Medium‑high

10. Finish and serve

    Transfer the braised pork to a serving dish, garnish with sliced green onions if desired, and serve hot with steamed rice or buns.

    Time: PT2M

Nutrition Facts

Calories

630

Protein

20 g

Carbohydrates

15 g

Fat

45 g

Fiber

0 g