Tender pork belly slowly braised in a clay pot with caramelized sugar and aromatic spices until melt-in-your-mouth tender. The sauce develops a beautiful golden hue as the pork simmers low and slow.
This classic Chinese technique transforms tough pork belly into something extraordinarily tender. The key is low and slow cooking, which allows the connective tissues to break down completely.
Cut the pork belly into large cubes, about 4cm each. Bring a pot of water to boil, add the pork cubes, and blanch for 2 minutes to remove impurities. Drain and rinse under cold water, then pat completely dry with paper towels.
Heat a clay pot or Dutch oven over medium heat. Add the rock sugar with 2 tablespoons of water. Stir continuously until the sugar melts and turns a deep amber color. Watch carefully—it can go from golden to burnt quickly.
Add the pork cubes to the caramelized sugar and stir to coat evenly. Pour in the soy sauces, Shaoxing wine, and remaining water. Add star anise, ginger, and green onions. Bring to a boil, then reduce heat to very low.
Cover the pot and let the pork simmer gently for about 2 hours. Stir occasionally to prevent sticking. The pork is ready when it's deeply colored and fork-tender. The sauce should be thick and glossy.
Remove the star anise and ginger. Plate the pork and spoon the rich golden sauce over the top. Garnish with sliced green onions. 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.
