Braised pork belly, or *Shaobai*, is a beloved Chinese dish known for its tender meat, rich sauce, and melt-in-your-mouth fat. Here’s a step-by-step guide to mastering this classic.
Ingredients: 500g pork belly, 5cm ginger, 3 cloves garlic, 2 spring onions, 3 tbsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 cup water, 1 tbsp cooking wine, and a pinch of five-spice powder.
Steps:
1. Prep the Pork: Cut the pork into 3cm-thick slices. Blanch in boiling water for 3 minutes, then rinse to remove scum.
2. Make the Sauce: Lightly fry ginger, garlic, and spring onions in a wok. Add soy sauces, sugar, cooking wine, and five-spice powder, stirring until fragrant.
3. Braise: Place pork in a pot, pour the sauce over, add water, and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours until the pork is fork-tender.
4. Finish: Increase heat to thicken the sauce. Serve hot with steamed rice.
Tips: For a crispy edge, pan-sear the pork before braising. Add rock sugar for a glossier finish. Adjust soy sauce ratios to control saltiness. This comforting dish pairs perfectly with steamed vegetables or pickled cabbage. Enjoy the savory, succulent flavors of homemade *Shaobai*!
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