Sticky Braised Pork Belly
A comforting and rich dish of sticky braised pork belly with aromatic flavors, perfect for family meals and special occasions.
Ingredients
Main Ingredients
- 1 kg pork belly, skin on, cut into 2–3 cm cubes Choose a piece with an even layer of fat and meat for balance.
- 2 tbsp oil For cooking.
- 3 tbsp sugar (or rock sugar) Essential for caramelizing the meat.
- 3 slices ginger Fresh ginger adds warmth.
- 3 cloves garlic (smashed) Enhances flavor.
- 2 scallions white parts Adds freshness.
- 2 pieces star anise Gives a hint of licorice.
- 3 tbsp light soy sauce For rich umami flavor.
- 1.5 tbsp dark soy sauce Adds color and depth.
- 2 tbsp Shaoxing wine (or dry sherry) Enhances the dish's depth.
- 1 cup hot water Add more as needed to cover the pork.
- 1 pinch salt To taste.
- white pepper To taste.
Instructions
Preparation
- Blanch the pork belly by boiling the pieces for about 3–4 minutes to remove scum and impurities.
- Rinse under cold water and drain well.
Caramelization
- Heat oil in a wok over medium heat and add sugar; melt until it becomes a deep amber color.
- Add the pork belly cubes and stir until they are a lovely light brown.
Aromatics and Seasoning
- Reduce heat and add ginger, garlic, scallion whites, and star anise; stir for 30 seconds.
- Add light and dark soy sauce along with Shaoxing wine, coating the meat evenly.
- Pour in hot water to cover the pork, bring to a boil, then reduce heat, cover, and let simmer for 45–60 minutes.
Final Steps
- Uncover and simmer on medium-high for 8–10 minutes to reduce the sauce to a thick, glossy consistency.
- Adjust seasoning with salt and white pepper before serving.
Notes
This dish is ideal for meal prep; leftovers taste even better the next day. Experiment with sugar or soy sauce for personal preference.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 1gSugar: 15g
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