five-spice braised pork

How to Make Five-Spice Braised Pork

Five-spice braised pork, a beloved Chinese dish, combines tender meat with a rich, aromatic sauce. Here’s a simple guide to making it at home.

Ingredients: 500g pork belly (or shoulder), 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, 1 star anise, 1 cinnamon stick, 3 Sichuan peppercorns, 1 slice ginger, 2 cloves garlic, water, and optional hard-boiled eggs or tofu puffs.

Steps:

1. Prepare the pork: Cut into 2cm cubes. Blanch in boiling water for 3 minutes, then rinse to remove impurities.

2. Make the braising liquid: In a pot, add water, soy sauces, dark soy sauce, sugar, Shaoxing wine, star anise, cinnamon, peppercorns, ginger, and garlic. Bring to a simmer.

3. Braise the pork: Add pork to the liquid, ensuring it’s mostly submerged. Simmer over low heat for 1.5–2 hours, until fork-tender. Stir occasionally to prevent sticking.

4. Enhance flavor: For a thicker sauce, increase heat to reduce the liquid by half. Turn off heat and let the pork steep for 30 minutes to absorb more flavor.

5. Serve: Enjoy hot with rice or noodles. Leftries taste even better the next day!

This dish balances savory, sweet, and spicy notes, perfect for family meals. Adjust spices to your preference for a personalized touch.