Braised Pork Belly



Braised Pork Belly


This beloved Chinese braised pork  has a rich, mahogany color thanks to caramelized sugar, soy sauce, and molasses. This traditional braised pork belly dish is a crowd-pleaser for any special occasion.



1 lb pork belly
2 cups Shaoxing rice wine (or any cooking wine that you have on hand)
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
5 slices ginger
2 star-anise
1 bay leaf
2 dry chilli (optional)
1 tablespoon rock sugar (or granulated sugar)



Step 1:   Put pork belly  into a pot filled with cold water (enough to cover the meat completely). Bring the pot to a full boil. Use a spoon to skim off the froth on the surface. Then drain the pork.   Cut pork belly into 2-3 cm (about 1 inch) chunks.


Step 2:    In another clean pot,  Add oil and sugar.    Cook till sugar melted and turn a light brown color.  Add in the drained pork.  Stir till the pork belly turn light brown in color.  Add 2 cups Shaoxing rice wine (or any cooking wine that you have on hand),1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 5 slices ginger, 2 star-anise, 1 bay leaf, 2 dry chilli (optional). Place the lid on. Turn the heat down to the lowest when boiling. Leave it to simmer for about an hour and a half. Check water lever at 1 hour. Add small amount of water if necessary .

Step 3:    Take out the pork chunks with a straining spoon.  Turn the heat up to the highest, cook uncovered and stir from time to time until the juice becomes thick. Put the pork back to the pot. Stir around gently until every piece of meat is coated by the sauce.