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.
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.
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.
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.
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.
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.
A comforting homestyle Chinese dish where tender pork ribs are slow-braised with potatoes and hard-boiled eggs in a rich soy-based sauce. The ribs become fall-off-the-bone tender while absorbing the sweet and savory flavors of the braising liquid.
