Homestyle Braised Pork Belly (Tender and Melt-in-Your-Mouth)

Cooking StepsHow to cook Homestyle Braised Pork Belly (Tender and Melt-in-Your-Mouth) step by step

Cooking Process

1. 
   Step 1 Detail

   Choose well-marbled pork belly with even layers of fat and lean meat — this is the key to tender, non-greasy braised pork.

2. 
   Step 2 Detail

   Check the marbling — the more even the red and white layers, the better the result.

3. 
   Step 3 Detail

   Cut the pork belly into even, square pieces.

4. 
   Step 4 Detail

   Blanch the pork in cold water. Skim off the scum as it rises. No need to boil for long — 3 minutes after it comes to a boil is enough.

5. 
   Step 5 Detail

   Prepare the aromatics: star anise, cinnamon stick, bay leaves, and scallion.

6. 
   Step 6 Detail

   Heat oil in a wok and add rock sugar. I used a handful — adjust based on the amount of meat. When small bubbles appear, it’s time to add the pork.

7. 
   Step 7 Detail

   The caramelized sugar gives the pork a beautiful color. Add the aromatics and stir briefly — don’t cook too long or the meat will toughen. Once fragrant, add boiling water (use boiling water, not cold!).

8. 
   Step 8 Detail

   Add enough boiling water all at once — don’t add more later or the flavor will be diluted. I transfer to a clay pot for braising; it retains heat well.

9. 
   Step 9 Detail

   Three secret ingredients for great braised pork: red fermented tofu (for color — one piece plus some of the red liquid), honey (drizzled at the end for a glossy finish and subtle sweetness), and rock sugar (for caramelization).

10. 
    Step 10 Detail

    Season with: 2 tbsp light soy sauce, 2 tbsp dark soy sauce, ½ tbsp oyster sauce, 5 pieces rock sugar, chicken bouillon and thirteen-spice powder to taste, and salt to taste. Add salt earlier rather than later so the meat absorbs the flavor — but go easy, since the soy sauces are already salty. Braised pork should be slightly sweet, not just salty.

11. 
    Step 11 Detail

    After braising for a while, reduce the heat to just above low.

12. 
    Step 12 Detail

    After about 1 hour of braising, it’s almost done. Turn up the heat to reduce the sauce — and DO NOT walk away! The sauce thickens quickly and can burn. Drizzle a little honey at the end, mix well, and plate.

13. 
    Step 13 Detail

    The result: incredibly tender, melt-in-your-mouth, aromatic, with a subtle sweetness.

14. 
    Step 14 Detail

    A closer look at that glossy, tender pork.

15. 
    Step 15 Detail

    Look at those braised eggs — gorgeous color! I spooned some of the braising liquid over them. My son ate two and wanted more!

16. 
    Step 16 Detail

    Perfect.

17. 
    Step 17 Detail

    Note: The spoon used for measuring soy sauce and oyster sauce is a large one, since braised pork requires more liquid than a stir-fry — the pot is bigger and the dish braises slowly in plenty of water.