My grandma’s braised pork belly is legendary—tender, savory, and sticky-sweet, with a melt-in-your-mouth texture. Here’s how she does it, step by step.
First, choose a good cut of pork belly, with both lean meat and fat. Cut it into 1.5-inch cubes, blanch them in boiling water with a splash of cooking wine for 5 minutes to remove impurities. Rinse and set aside.
Next, heat 2 tablespoons of oil in a wok. Add a tablespoon of sugar, stir over low heat until it caramelizes into a amber syrup, then toss in the pork to coat evenly. Add ginger slices, a cinnamon stick, and a star anise for aroma.
Pour in 1 cup of soy sauce, 2 tablespoons of dark soy sauce (for color), a spoonful of rock sugar, and enough hot water to cover the meat. Bring to a boil, then simmer on low heat for 1.5 hours, until the pork is fork-tender.
Finally, turn up the heat to reduce the sauce, stirring occasionally until it thickens into a glossy glaze. Serve hot with steamed rice!
The secret? Patience and love. Every bite tastes like childhood.
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