Braised Pork Belly
Tender pork belly slowly braised in a savory-sweet sauce until melt-in-your-mouth soft. This classic Chinese comfort dish features caramelized edges and deeply infused flavors from hours of gentle cooking.
Story
A beloved dish across China, this braised pork belly achieves silky tenderness through low-and-slow cooking. The dried hawthorn slices help break down tough fibers while adding a subtle tang that balances the richness.
Ingredients
Pork belly with skin, cut into 2-inch cubes
2 lbs
Dried hawthorn slices
5-6 pieces
Shaoxing cooking wine
3 tbsp
Light soy sauce
3 tbsp
Dark soy sauce
1 tbsp
Rock sugar or brown sugar
4 tbsp
Ginger, sliced
4 pieces
Star anise
2 whole
Salt
to taste
Green onions for garnish
2 stalks
Instructions
1
Prep the pork
Rinse the pork belly cubes and pat completely dry. In a large bowl, cover with cold water and add 2 tablespoons of cooking wine. Let soak for 15 minutes to remove any gaminess.
2
Start the braise
Transfer pork and hawthorn slices to a large clay pot or Dutch oven. Add enough water to cover the meat by at least 2 inches. Throw in the ginger, star anise, remaining cooking wine, both soy sauces, and sugar.
3
Braise low and slow
Bring to a gentle boil over medium-high heat, then reduce to the lowest possible simmer. Cover partially and cook for 1.5 to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened to a glossy coating.
4
Finish and serve
Adjust seasoning with salt if needed. The sauce should be thick enough to cling to the pork. Garnish with sliced green onions and serve hot over steamed rice.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
