Braised Pork Belly (红烧肉)
Braised Pork Belly has melt-in-your-mouth tenderness with a rich savoury sauce that is perfect to pair with white rice, with steps that are so simple, anyone can do it!
Servings: 2
Ingredients
- 600 g pork belly
Sauce
- 3 tbsp sugar
- 5 slices ginger
- 4 star anise
- 2 bay leaves
- 1 tsp pepper
- 2 green onions
- 1/3 cup cooking wine
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- hot water
Instructions
- Cut the pork belly into 1-inch chunks. Parboil pork belly for 4-5 minutes then remove the scum.
- Put the pork into a pot without oil. You don’t have to add oil because the pork belly is fatty. Let it cook until the sides turn golden.
- Add all the sauce ingredients and hot water until it covers most of the pork. Bring the liquid to a boil. Cover with lid and let it simmer over medium heat for 40 minutes until the pork is tender.
- Remove the pot cover and crank up the heat to thicken the broth. Stir from time to time so that the bottom doesn’t burn.
- Garnish with spring onion and serve!