Braised pork belly

Based on 86 ratings
Yingpin

Yingpin

Community Member

Difficulty

Hard 💪
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
9 g ginger
green onion
2 cloves garlic
500 g pork belly
50 g sugar
1 l water
3 tbsp vegetable oil
chilis (dried)
star anise
½ cinnamon stick
bay leaves
5 g soy sauce
2 tsp shaoxing wine
fermented tofu cubes
4 tbsp corn starch
vegetable oil for frying
Metric
Imperial

Utensils

  • cutting board
  • knife
  • wok
  • strainer

Nutrition per serving

Cal
462
Protein
24 g
Fat
34 g
Carb
16 g
  • Step 1/4

    Cut ginger into thin slices and green onion into large chunks. Mince garlic. Cut pork into bite-sized cubes.
    • 9 g ginger
    • green onion
    • 2 cloves garlic
    • 500 g pork belly
    • cutting board
    • knife

    Cut ginger into thin slices and green onion into large chunks. Mince garlic. Cut pork into bite-sized cubes.

  • Step 2/4

    Fill wok one third of the way full with hot water. Place pork belly in water, bring to a boil, and cook for approx. 5 – 7 min. Strain and set aside.
    • wok
    • strainer

    Fill wok one third of the way full with hot water. Place pork belly in water, bring to a boil, and cook for approx. 5 – 7 min. Strain and set aside.

  • Step 3/4

    Add vegetable oil and sugar to wok and cook over medium-low heat for approx. 3 – 5 min. until it begins to lightly caramelize . Carefully add a bit of water to thin out caramel. Remove caramel from wok and set aside .
    • 50 g sugar
    • 1 tbsp water
    • 3 tbsp vegetable oil

    Add vegetable oil and sugar to wok and cook over medium-low heat for approx. 3 – 5 min. until it begins to lightly caramelize . Carefully add a bit of water to thin out caramel. Remove caramel from wok and set aside .

  • Step 4/4

    Heat oil over medium-high heat, return pork to pan, and cook until fat has rendered, approx. 4 – 6 min. Discard excess oil from pan and then add green onion, ginger, garlic, chilis, star anise, cinnamon, and bay leaves. Return caramelized sugar to pan and cook for approx. 1 – 2 min. until all ingredients are evenly coated in sugar. Next, add soy sauce, wine, tofu, and water. Reduce heat to low and cook for approx. 1 – 2 hrs. until volume has reduced by half and sauce has thickened. In a small bowl, mix equal parts corn starch and water and stir in the sauce. Enjoy with aromatic rice!
    • chilis (dried)
    • star anise
    • ½ cinnamon stick
    • bay leaves
    • 5 g soy sauce
    • 2 tsp shaoxing wine
    • fermented tofu cubes
    • 1 l water
    • 4 tbsp corn starch
    • vegetable oil for frying

    Heat oil over medium-high heat, return pork to pan, and cook until fat has rendered, approx. 4 – 6 min. Discard excess oil from pan and then add green onion, ginger, garlic, chilis, star anise, cinnamon, and bay leaves. Return caramelized sugar to pan and cook for approx. 1 – 2 min. until all ingredients are evenly coated in sugar. Next, add soy sauce, wine, tofu, and water. Reduce heat to low and cook for approx. 1 – 2 hrs. until volume has reduced by half and sauce has thickened. In a small bowl, mix equal parts corn starch and water and stir in the sauce. Enjoy with aromatic rice!