braised pork belly

How to Cook Braised Pork Belly: A Step-by-Step Guide

Braised pork belly, a beloved comfort dish worldwide, boasts tender meat, gelatinous skin, and a savory-sweet sauce. Here’s a detailed guide to mastering it.

Ingredients: 500g pork belly (skin on, cut into 2cm cubes), 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp sugar, 1 tbsp Shaoxing wine, 1 cinnamon stick, 2 star anise, 1 sliced ginger, 3 crushed garlic cloves, 500ml hot water, and 1 tbsp vegetable oil.

Steps:

1. Prep: Boil pork cubes in boiling water for 3 minutes to remove impurities. Drain and pat dry.

2. Sear: Heat oil in a pot over medium-high. Sear pork until golden brown on all sides.

3. Aromatics: Add ginger, garlic, cinnamon, and star anise. Stir-fry until fragrant.

4. Season: Pour in soy sauces, sugar, and Shaoxing wine. Stir to coat the meat evenly.

5. Braise: Add hot water, ensuring it covers the pork. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until fork-tender.

6. Reduce Sauce: Uncover, increase heat, and simmer for 5–10 minutes until the sauce thickens into a glossy glaze.

Serving: Serve hot with steamed rice or noodles. The dish pairs perfectly with blanched bok choy. Enjoy the melt-in-your-mouth texture and rich flavors!