Description
Slow-braised pork belly in soy sauce and rice wine, simmered with ginger and star anise until glossy and tender.
Ingredients
800 g (1 3/4 pounds) pork belly, cut into 3-4 cm (1-1.5 inch) thick pieces
1/2 cup Chinese rice wine (Shaoxing wine preferred)
3 tablespoons soy sauce
1/2 tablespoon dark soy sauce (optional, for color)
4-5 slices fresh ginger
1 tablespoon sugar
2 whole star anise
Water, to cover
Instructions
Bring a pot of water to a boil. Add the pork belly pieces and boil for 5 minutes. Drain and rinse the pork under cold water to remove impurities. Set aside.
Return the pork to a clean saucepan or Dutch oven. Add the soy sauce, dark soy sauce, rice wine, ginger slices, sugar, and star anise. Pour in just enough water to barely cover the meat.
Bring the liquid to a boil, then reduce to a gentle simmer. Cover with a lid and cook for about 60 minutes, until the pork is tender.
Remove the lid and increase the heat to high. Let the liquid reduce and thicken, stirring and turning the pork pieces so they become evenly coated. You should be left with glossy, caramelized pork belly coated in a rich sauce.
Notes
Pork belly: Look for cuts with a balance of meat and fat — too much fat and the dish becomes greasy, too lean and it won’t be as tender.
Soy sauces: Dark soy sauce isn’t essential, but it gives the dish its deep, mahogany color.
Cooking vessel: A heavy-bottomed pot helps maintain a steady simmer and prevents scorching during the reduction stage.
Serving ideas: Traditionally served with steamed white rice, but also works well with noodles or steamed buns.
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Main
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480
- Sugar: 6g
- Sodium: 820mg
- Fat: 42g
- Saturated Fat: 15g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 95mg