salty and white recipe

How to Make Braised Pork Belly (Xian Shaobai)

Xian Shaobai, a beloved Sichuan dish, features tender, melt-in-your-mouth pork belly braised in a savory-sweet sauce. Here’s a step-by-step guide to recreate this comfort food classic.

Ingredients: 500g pork belly (skin-on), 8-10 dried black mushrooms, 1 cup fermented bean curd (duoba), 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, 1 cup water, 1 tbsp cooking oil, and scallions for garnish.

Steps:

1. Prep the Pork: Cut pork belly into 5cm-wide strips. Blanch in boiling water for 3 minutes, then rinse and pat dry.

2. Make the Sauce: Mash fermented bean curd with soy sauces and sugar. Mix in water until smooth.

3. Braise: Heat oil in a pot. Stir-fry scallions until fragrant, add pork, and sear both sides. Pour in the sauce, add mushrooms, and bring to a boil.

4. Simmer: Reduce heat, cover, and simmer for 1.5–2 hours until pork is fork-tender. Flip pieces halfway for even flavor.

5. Serve: Transfer to a plate, garnish with extra scallions, and enjoy with rice.

Tips: For best results, use thick-cut pork belly and let it rest in the sauce overnight to deepen the flavors. This dish tastes even better reheated the next day!