Golden Braised Pork Belly

Name: Golden Braised Pork Belly
Total time: 2 h 20 min
Ingredients: 500g, cut into 4cm cubes pork belly; 80g rock sugar; 3 pieces star anise; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 2 tablespoons Shaoxing wine; 3 slices ginger; 2 stalks green onion; 300ml water

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.

2h 20m

Medium

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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.

Ingredients

pork belly 500g, cut into 4cm cubes

rock sugar 80g

star anise 3 pieces

light soy sauce 3 tablespoons

dark soy sauce 1 tablespoon

Shaoxing wine 2 tablespoons

ginger 3 slices

green onion 2 stalks

water 300ml

Instructions

Prep the pork

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.

Caramelize the sugar

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.

Braise the pork

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.

Slow cook until tender

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.

Serve

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.