Description
Tender and succulent braised pork belly with a rich, savory sauce.
Ingredients
Scale
- 2 pounds pork belly
- 1 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup rock sugar
- 3 star anise
- 2 slices ginger
- 2 cloves garlic, smashed
- 1 cup water
Instructions
- Cut pork belly into 2-inch cubes.
- Sear pork belly in a hot pan until browned on all sides.
- Drain excess fat.
- Add soy sauce, Shaoxing wine, rock sugar, star anise, ginger, garlic, and water to the pan.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 1.5 to 2 hours, or until pork belly is very tender.
- Remove pork belly from the sauce and let it rest for 10 minutes.
- Slice pork belly and serve with the braising sauce.
Notes
- You can add other aromatics like cinnamon stick or bay leaves.
- Adjust sweetness and saltiness to your preference.
- The braising liquid can be strained and reused.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: 4-6 ounces
- Calories: 500
- Sugar: 10g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Keywords: braised pork belly, pork belly recipe, Chinese braised pork, tender pork belly, savory pork