Description
Fall-apart tender pork belly with a sweet and savory glaze. Perfect with rice or noodles!
Ingredients
Units
Scale
- 1 lbs (500 g) pork belly strips
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp five spice powder
- 1 tsp dark soy sauce
- 1 tsp baking soda
- 1 tbsp Chinese cooking wine
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) sugar
- 2 tbsp (30 ml) hoisin sauce
- 2 tbsp (30 ml) vegetable oil
- 2 cups (473 ml) water
Instructions
- Marinate the Pork Belly
- In a large bowl, combine pork belly strips with salt, white pepper, five-spice powder, dark soy sauce, baking soda, Chinese wine, honey, sugar, and hoisin sauce. Massage the seasoning into the pork belly for at least 5 minutes. Cover and let it marinate for 2-4 hours in the fridge (overnight is even better).
- Brown the Pork Belly
- Heat 2 tablespoons of vegetable oil in a hot wok over medium heat. Brown the pork belly strips for 3-4 minutes on each side until lightly golden.
- Simmer the Pork Belly
- Pour 2 cups of water into the wok and bring it to a simmer. Ensure the pork is coated with the sauce. Lower the heat and let it gently simmer for 40 minutes, turning the pork every 10 minutes. By 30-40 minutes, the sauce should have reduced, and the pork should be fork-tender.
- Caramelize and Char
- Once cooked, remove the pork belly and transfer the remaining sauce to a bowl. Reserve this to drizzle over rice or noodles later. Leave 1 tbsp of the sauce/oil in the wok. Heat the wok over medium heat and return the pork belly. Sear for 2-3 minutes on each side until slightly charred and caramelized.
- Glaze and Serve
- Once charred, brush each pork strip with a layer of honey. Let the pork rest for 5 minutes, then slice into thick pieces. Serve with steamed rice, noodles, or bao buns, drizzled with the reserved sauce.
Notes
- For an even deeper flavor, marinate the pork belly overnight.
- To achieve a crispier skin, use a combination of broiling and searing in the final steps.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Cantonese
Nutrition
- Serving Size: 150g
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 100