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Secret Recipe Braised Pork Belly — Meltingly Tender and Irresistible
Chinese dish ready in 120 min using intermediate-level technique. Take your time with the prep for the best results.
- Prep
- 30m
- Cook
- 1h 30m
- Total
- 2h
- Servings
- 4
- Difficulty
- Intermediate
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Secret Recipe Braised Pork Belly — Meltingly Tender and Irresistible
| Ingredient | Amount |
|---|---|
| Pork belly | 500 as needed |
| Rock sugar | 30 as needed |
| Shaoxing wine | 20 as needed |
| Dark soy sauce | 2 as needed |
| Light soy sauce | 5 as needed |
| Ginger | 15 as needed |
| Scallion (white part) | 5 as needed |
| Star anise | 2 as needed |
| Bay leaves | 4 as needed |
| Cinnamon stick | 2 as needed |
| Cooking oil | 5 as needed |
| Salt | to taste |
- Pork belly500 as needed
- Rock sugar30 as needed
- Shaoxing wine20 as needed
- Dark soy sauce2 as needed
- Light soy sauce5 as needed
- Ginger15 as needed
- Scallion (white part)5 as needed
- Star anise2 as needed
- Bay leaves4 as needed
- Cinnamon stick2 as needed
- Cooking oil5 as needed
- Saltto taste
Cooking StepsHow to cook Secret Recipe Braised Pork Belly — Meltingly Tender and Irresistible step by step
-
Step 1
Wash and prepare all the ingredients.
-
Step 2Clean the pork belly. Place it skin-side down directly on a dry, unheated pan to singe off any remaining bristles. Toast the skin until it blisters.
-
Step 3
Cut the singed pork in half and place it in a pot. Cover with cold water, add 2 slices of ginger and 10 g Shaoxing wine. Bring to a boil, skim off the scum, and continue boiling for 2 minutes. Remove the pork, rinse clean with warm water, and cut into 3 cm cubes. Slice the ginger, cut the scallion into segments, and wipe the whole spices clean.
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Step 4Heat a wok over medium-low heat, add the cooking oil and rock sugar. Melt the sugar over low heat — keep it low! — until it turns a deep amber-red and small bubbles appear, then quickly add the pork. (Caution: caramel changes fast; do not overcook or it will turn bitter.)
-
Step 5
With the pork in the wok over medium-low heat, toss quickly to coat in the caramel. Add the Shaoxing wine and stir for 30 seconds. Add the whole spices (star anise, cinnamon, bay leaves) and scallion-ginger, stir 30 seconds. Add dark and light soy sauces, stir 30 seconds. Pour in enough boiling water to just cover the meat. Bring to a boil over medium heat, then cover, reduce to low, and braise for 30 minutes (cast-iron pot) or 50 minutes (regular pot). Open and stir every 10 minutes to prevent sticking.
-
Step 6When the liquid has reduced to about one-third, switch to medium heat to reduce the sauce. The rock sugar will make it increasingly glossy and thick — stir constantly to avoid burning. While reducing, fish out the whole spices and ginger slices.
-
Step 7When the sauce has reduced to a rich glaze, taste and add a pinch of salt to your liking. Stir well, turn off the heat, cover, and let it rest for 5 minutes.
-
Step 8
Uncover, garnish with toasted sesame seeds and sliced scallion greens if desired, and serve.
-
Step 9
A show-stopping dish this gorgeous deserves a special occasion — treat yourself and your loved ones!
Secret Recipe Braised Pork Belly — Meltingly Tender and Irresistible
Chinese dish ready in 120 min using intermediate-level technique. Take your time with the prep for the best results.
Ingredients
- 500 as needed Pork belly
- 30 as needed Rock sugar
- 20 as needed Shaoxing wine
- 2 as needed Dark soy sauce
- 5 as needed Light soy sauce
- 15 as needed Ginger
- 5 as needed Scallion (white part)
- 2 as needed Star anise
- 4 as needed Bay leaves
- 2 as needed Cinnamon stick
- 5 as needed Cooking oil
- to taste Salt
Instructions
-
Wash and prepare all the ingredients.
-
Clean the pork belly. Place it skin-side down directly on a dry, unheated pan to singe off any remaining bristles. Toast the skin until it blisters.
-
Cut the singed pork in half and place it in a pot. Cover with cold water, add 2 slices of ginger and 10 g Shaoxing wine. Bring to a boil, skim off the scum, and continue boiling for 2 minutes. Remove the pork, rinse clean with warm water, and cut into 3 cm cubes. Slice the ginger, cut the scallion into segments, and wipe the whole spices clean.
-
Heat a wok over medium-low heat, add the cooking oil and rock sugar. Melt the sugar over low heat — keep it low! — until it turns a deep amber-red and small bubbles appear, then quickly add the pork. (Caution: caramel changes fast; do not overcook or it will turn bitter.)
-
With the pork in the wok over medium-low heat, toss quickly to coat in the caramel. Add the Shaoxing wine and stir for 30 seconds. Add the whole spices (star anise, cinnamon, bay leaves) and scallion-ginger, stir 30 seconds. Add dark and light soy sauces, stir 30 seconds. Pour in enough boiling water to just cover the meat. Bring to a boil over medium heat, then cover, reduce to low, and braise for 30 minutes (cast-iron pot) or 50 minutes (regular pot). Open and stir every 10 minutes to prevent sticking.
-
When the liquid has reduced to about one-third, switch to medium heat to reduce the sauce. The rock sugar will make it increasingly glossy and thick — stir constantly to avoid burning. While reducing, fish out the whole spices and ginger slices.
-
When the sauce has reduced to a rich glaze, taste and add a pinch of salt to your liking. Stir well, turn off the heat, cover, and let it rest for 5 minutes.
-
Uncover, garnish with toasted sesame seeds and sliced scallion greens if desired, and serve.
-
A show-stopping dish this gorgeous deserves a special occasion — treat yourself and your loved ones!
Recipe Details
Common Questions
What's the most common mistake to avoid?
The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.
Can I make this ahead of time?
Yes, this dish actually improves after resting as flavors meld. Refrigerate for up to 3 days and reheat gently on the stovetop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
