Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Braised Soy Sauce Pork Belly


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lei Zhang
  • Yield: 4 1x

Description

Braised soy sauce pork belly is a favorite in many Chinese kitchens and is about to become a staple in yours too. Let the warm, caramelized, comforting flavors and spices envelop you on a fall day.


Ingredients

Scale
  • 800 g pork belly (cut into 34 cm thick pieces)
  • ½ cup Chinese rice wine
  • 3 tablespoons soy sauce
  • 1/2 tablespoon dark soy sauce (for coloring, optional)
  • 45 slices of ginger
  • 1 tablespoons of sugar
  • 2 star anise

Instructions

  1. Parboiling — Bring water to a boil in a sauce pan. Put pork into saucepan and boil for 5 minutes. Discard the hot water and wash the gunk off the pork with cold water.
  2. Braising — Place pork belly, soy sauce, dark soy sauce, rice wine, ginger, sugar and star anise in the sauce pan. Add water to barely cover meat. Lower heat to a simmer, cover with a lid, and continue braising for about 60 minutes.
  3. Caramelizing — turn to high heat, take the cover off and let liquid evaporate and thicken. Turn and mix the pork to make sure the meat is covered evenly. You should end up with a thick, glistening sauce that covers the tender pork belly.
  • Category: Main
  • Cuisine: Chinese
Scroll To Top