CN
China
Asia
CN
Rich pork belly slowly braised with soy sauce, sugar, ginger, scallions, and warm spices until glossy and tender.
20 min
1 hr 25 min
6 servings
Medium
1 hr 45 min
2 lb (900 g) skin on pork belly; 1 tbsp neutral oil; 2 oz (55 g) rock sugar; 4 scallions; 6 slices ginger; 2 star anise; 1 small cinnamon stick; 1/4 cup (60 ml) Shaoxing wine; 3 tbsp light soy sauce; 1 tbsp dark soy sauce; 2 1/2 cups (600 ml) hot water
1. Cut pork into 1 1/2 inch cubes. Boil in water for 3 minutes, then drain. 2. Heat oil and melt sugar until amber. 3. Add pork and coat in the caramel. 4. Add scallions, ginger, star anise, and cinnamon. 5. Add wine, soy sauces, and hot water. 6. Cover and simmer gently for 60 minutes. 7. Uncover and simmer for 20 to 25 minutes until glossy and tender. 8. Remove whole spices and serve.
SCHNAX TIP
Keep the braise at a gentle simmer so the pork has time to become tender.