Braised Pork Belly with Soy and Spices

Name: Braised Pork Belly with Soy and Spices
Total time: 1 h 50 min
Ingredients: 2 lbs pork belly with skin, cut into 2-inch cubes; 3 tbsp vegetable oil; 3 tbsp rock sugar or brown sugar; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 tbsp Shaoxing wine or dry sherry; 3 pieces star anise; 2 bay leaves; 4 slices fresh ginger, sliced; 4 garlic cloves, crushed; 1 piece dried tangerine or orange peel; to taste salt to taste; 1 tbsp sesame seeds for garnish

Tender pork belly slowly braised in a rich, savory-sweet sauce until melt-in-your-mouth perfection. This comforting classic features aromatic spices and a glossy sauce that pairs beautifully with steamed rice.

1h 50m

Medium

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Story

The key to great braised pork is low and slow cooking—allowing the meat to absorb all those warm, aromatic flavors while becoming impossibly tender.

Ingredients

pork belly with skin, cut into 2-inch cubes 2 lbs

vegetable oil 3 tbsp

rock sugar or brown sugar 3 tbsp

light soy sauce 3 tbsp

dark soy sauce 1 tbsp

Shaoxing wine or dry sherry 2 tbsp

star anise 3 pieces

bay leaves 2

fresh ginger, sliced 4 slices

garlic cloves, crushed 4

dried tangerine or orange peel 1 piece

salt to taste to taste

sesame seeds for garnish 1 tbsp

Instructions

Blanch the pork

Place pork belly in a pot with enough water to cover. Bring to a boil and cook for 5 minutes to remove impurities. Drain and rinse the pork, then pat completely dry with paper towels—this ensures the sauce will cling properly.

Caramelize the sugar

Heat oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the sugar and stir continuously until it melts into a deep amber color. Watch carefully—it can go from golden to burnt quickly.

Toast the aromatics

Add star anise, bay leaves, ginger, garlic, and orange peel to the pot. Stir for about 30 seconds until fragrant. The heat will release their oils and build the flavor base.

Braise the pork

Add the dried pork belly pieces and toss to coat in the caramelized sauce. Pour in the soy sauces and Shaoxing wine, then add enough water to nearly cover the pork—about 3 cups. Bring to a gentle simmer.

Finish and serve

Cover and cook for 1 to 1.5 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened into a glossy coating. Taste and adjust seasoning with salt. Sprinkle with sesame seeds and serve hot over steamed rice.