Ingredients
Scale
- 1kg pork belly, skin on
- 1 large lump rock sugar (approx 2 tbsp)
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1/2 cup Shaoxing cooking wine
- 3 sliced ginger
- 5 star anise
- 2 cinnamon sticks
- water, as needed
Instructions
- Blanch the pork belly by placing the chunks in a pot of boiling water. Cook for 5 minutes, then drain and rinse under cold water to remove impurities. Set aside.
- In a large pot or wok, add the rock sugar over medium heat and stir gently until fully dissolved and caramel-colored.
- Carefully add the blanched pork belly to the caramelized sugar (use a splatter guard or lid to avoid splatters). Stir and cook the pork until it is well-coated, fried, and slightly caramelized.
- Add the light soy sauce, dark soy sauce, Shaoxing wine, ginger slices, star anise, and cinnamon sticks to the pot. Stir to combine.
- Pour enough water into the pot to just cover the pork belly. Bring to a boil, then reduce the heat to low and cover with a lid. Simmer for 2 hours, stirring occasionally. Add more water during cooking if the level drops too much.
- After 2 hours, uncover the pot and increase the heat slightly. Let the sauce reduce, stirring occasionally, until it becomes thick, glossy, and sticky, coating the pork belly.
- Serve the red-braised pork belly hot with steamed rice or your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Pork
- Method: Easy
- Cuisine: Chinese