Tender pork belly slowly simmered in a rich, savory-sweet sauce until melt-in-your-mouth perfection. This classic Chinese comfort dish features melt-in-your-mouth pork pieces with deep umami flavor.
This dish is all about patience—low and slow cooking transforms tough pork belly into something incredibly tender. The trick of starting with cold water and a splash of vinegar helps keep the meat juicy as it cooks.
Cut the pork belly into roughly 4cm (mahjong tile-sized) cubes. Rinse briefly under cold water, then soak in a bowl with cold water and Shaoxing wine for about 5 minutes to remove any gamey taste. Drain and pat dry.
Place pork in a cold pot and add water to cover the meat by about 2cm. Add the white vinegar and bring to a rolling boil over high heat, then immediately reduce to a very gentle simmer.
Skim off any foam that rises to the surface. Add ginger, garlic, star anise, and both types of soy sauce. Crumble in the rock sugar and stir to dissolve. The liquid should be just barely bubbling.
Cover the pot and let cook on very low heat for about 1 to 1.5 hours, stirring occasionally. The pork is ready when it's fork-tender and the sauce has reduced to a glossy, thick coating. Taste and adjust salt as needed.
Transfer to a serving dish and garnish with chopped 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.
