Braised pork belly, a beloved homestyle dish, features tender, melt-in-your-mouth meat coated in a savory-sweet sauce. Here’s a simple guide to mastering it.
Ingredients: 500g pork belly, 5 soy sauce (light and dark), 3 tbsp sugar, 1 tsp Shaoxing wine, 1 star anise, 1 cinnamon stick, ginger, scallions, and oil for frying.
Steps:
1. Prep the Pork: Boil pork belly until skewers pierce it easily. Drain and pat dry. Prick the skin with a fork, then rub with 1 tbsp salt and let sit for 15 minutes.
2. Sear the Skin: Heat oil in a wok over medium-high. Fry pork skin-side down until golden and crispy (5-8 mins). Flip and sear briefly, then set aside.
3. Braise: In a pot, layer ginger, scallions, and star anise. Place pork on top. Mix soy sauces, sugar, wine, and 1 cup hot water. Pour over pork.
4. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until fork-tender. Flip pork halfway for even flavor.
5. Reduce Sauce: Remove pork. Strain sauce, return to pot, and simmer until thickened. Glaze pork, then slice and serve with sauce.
Tips: For extra crispiness, air-dry the pork skin after boiling. Use a clay pot for better heat retention. Enjoy with rice or steamed buns!
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