Braised pork belly with soy sauce

Braised pork belly is a classic Chinese dish with tender, melt-in-your-mouth pork cooked in a rich soy sauce-based marinade. Its deep flavors and glossy appearance make it a perfect centerpiece for festive gatherings and weekend feasts.

Chinese · 120 min · 4 servings · Ximena Ramírez

Ingredients

• 800 g pork belly, cut into 3 cm cubes
• 100 ml soy sauce
• 50 ml dark soy sauce
• 50 ml Shaoxing wine
• 30 g sugar
• 5 slices ginger, sliced
• 4 cloves garlic, crushed
• 2 star anise
• 500 ml water
• to taste green onions, chopped, for garnish

Method

1. In a pot, bring water to a boil and blanch the pork belly pieces for 5 minutes. Drain and set aside.
2. In a clean pot or wok, heat a small amount of oil over medium heat. Add sugar and stir until it caramelizes to a golden color.
3. Add the blanched pork belly to the pot and stir to coat it in the caramelized sugar.
4. Pour in the soy sauce, dark soy sauce, Shaoxing wine, and add the ginger, garlic, and star anise. Stir well to combine.
5. Add 500 ml of water, ensuring the pork is mostly submerged. Bring to a boil, then reduce heat to low.
6. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce thickens.
7. Once done, remove from heat and let it rest for a few minutes. Skim off excess fat if desired.
8. Serve the braised pork belly on a platter, garnished with chopped green onions.

• Wonton soup
• Scallion pancakes
• Chrysanthemum tea
• Savory Chinese rice porridge
• Dan dan noodles