Braised pork belly, a beloved dish across Asia, is celebrated for its tender meat, melt-in-your-mouth fat, and rich, savory flavor. While recipes vary, the core steps ensure a flawless result every time.
First, choose a well-marbled pork belly (about 1.5 kg), skin on. Blanch it in boiling water with ginger and scallions for 5 minutes to remove impurities, then pat dry. Next, pierce the skin with a fork and rub it generously with salt and five-spice powder, letting it marinate for 30 minutes.
For the braising liquid, combine soy sauce, dark soy sauce, rock sugar, Shaoxing wine, star anise, and cinnamon in a pot. Bring to a simmer. Pan-fry the pork belly until the skin turns golden, then transfer it to the braising liquid, skin-side up. Add boiling water to cover 70% of the meat.
Simmer over low heat for 1.5–2 hours, occasionally spooning the liquid over the pork. Once tender, turn off the heat and let it steep in the liquid for another hour. Slice and serve with steamed buns or rice, drizzled with the reduced sauce.
For a crispy skin, air-dry the pork uncovered overnight before braising. This dish rewards patience, but the first bite will make it all worthwhile!
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