Missing some ingredients?
Shop online at pandamart to get the freshest and highest quality produce and groceries. In 20 minutes, our riders can have your order of pork belly, soy sauces and rock sugar delivered to your doorstep.
Tender Braised Pork Belly Recipe
Beautifully glazed, tender, and full of flavour, braised pork belly is a melt-in-your-mouth irresistible dish. Very popular in China, this dish is commonly served with plain steamed rice, which should tell you just about how delectable it is, seeing as it can be eaten on its own. Here’s our take on the braised pork belly recipe.
Meal: Lunch, Dinner
Cuisine: Chinese
Preparation time:
Cooking time:
Total time:
Yield: 4 servings
Ingredients
- 600g pork belly, cut into 1-inch cubes
- 250ml Shaoxing rice wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 small ginger, sliced
- 2 star anise
- 2 bay leaves
- 20g rock sugar
Equipment
- 2 pots
- 1 skimmer
- 1 colander
Directions
- Fill a pot with cold water, add in the pork belly cubes and boil over high heat.
- Once it begins to boil, use the skimmer to remove the froth on the surface.
- Drain the pork belly cubes in a colander and rinse under running water, then add into a new pot.
- In the pot, pour in the Shaoxing rice wine and hot water to cover the pork belly cubes.
- Add in light soy sauce, dark soy sauce, ginger, star anise, and bay leaves.
- Bring the mixture to a boil and cover with the lid, letting it simmer over low heat for 1 hour, occasionally stirring in between.
- Add in the rock sugar and turn up the heat to the highest setting.
- Bring it to a boil and leave it, letting the broth reduce and thicken.
- Once it is done, serve immediately.
Got extras?
If this braised pork belly recipe has left you with a full and contented stomach and you’ve still got extras, don’t worry because you can either keep it in your fridge for up to three days or in the freezer for two months. In order to reheat it, you’ll just need to throw it into a pot over low heat, add a little water, and voila!