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.
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.
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.
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.
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.
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.
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.
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.
