Homestyle Braised Pork Belly

Ingredients

• 500 g Pork belly (Cut into 2-3 cm cubes)
• 20 g Ginger (Sliced)
• 1 Scallion (Cut into sections)
• 2 Star anise
• 1 块 Cinnamon stick (About 3-5 cm long)
• 30 g Rock sugar (For caramelizing)
• 2 tbsp Light soy sauce (For seasoning)
• 1 tbsp Dark soy sauce (For color)
• 2 tbsp Cooking wine (To remove gaminess)
• 1 tbsp Cooking oil
• 800 ml Hot water (Enough to cover the meat)

Steps

1. 1

   Wash the pork belly and cut into 2-3 cm cubes. Place in a pot with cold water, add a little cooking wine and ginger slices. Bring to a boil, skim off the foam, then remove and drain the meat for later use.

2. 2

   Pour a little cooking oil into the wok, add the rock sugar, and stir constantly over low heat until the sugar melts and turns a deep amber color with small bubbles (forming the caramel base).

3. 3

   Quickly add the drained pork belly cubes and turn the heat to medium. Stir-fry rapidly to ensure every piece is evenly coated with the caramel color, until the meat is slightly charred and some fat has rendered out.

4. 4

   Add the ginger slices, scallion sections, star anise, and cinnamon stick. Stir-fry until fragrant.

5. 5

   Pour the cooking wine, light soy sauce, and dark soy sauce along the edge of the wok. Stir-fry evenly to further color the meat.

6. 6

   Pour in enough hot water to cover the meat cubes. Bring to a boil over high heat, then turn to low heat, cover with a lid, and simmer for 45-60 minutes until the meat is soft and tender.

7. 7

   Finally, remove the lid and turn to high heat to reduce the sauce. Stir constantly to prevent burning until the sauce is thick, glossy, and tightly coats the meat. Serve immediately.

Notes

Always use low heat when caramelizing the sugar to prevent it from burning and becoming bitter. The water added must be hot; cold water will cause the meat to contract suddenly, resulting in a tough texture.

Nutrition per serving

• Main Dish
• Braised Pork Belly
• Pork
• Chinese Cuisine
• Home-style
• Stew