Braised Pork Belly Recipe
A non-veg Chinese recipe with pork belly - cut into 3-4 cm thick pieces, chinese rice wine, tablespoons soy sauce. Ready in 2h 10m, serves 4.
Curated byMei-Ling Chen🇨🇳
- 1
To begin making the Braised Pork Belly recipe, first we will begin with parboiling
pork belly - cut into 3-4 cm thick pieces(800 grams) - 2
Bring water to a boil in a sauce pan
tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon) - 3
Put pork into saucepan and boil for 5 minutes
pork belly - cut into 3-4 cm thick pieces(800 grams)tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon) - 4
Discard the hot water and wash the gunk off the pork with cold water
pork belly - cut into 3-4 cm thick pieces(800 grams) - 5
The next step is braising
- 6
Place pork belly, soy sauce, dark soy sauce, rice wine, ginger, sugar and star anise in the sauce pan
pork belly - cut into 3-4 cm thick pieces(800 grams)chinese rice wine(1/2 cup)tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon)ginger - slices(4)tablespoons sugar(1)star anise(2) - 7
Add water to barely cover meat
- 8
Lower heat to a simmer, cover with a lid, and continue braising for about 60 minutes
- 9
Next, we will Caramelise the pork belly
pork belly - cut into 3-4 cm thick pieces(800 grams) - 10
Turn to high heat, take the cover off and let liquid evaporate and thicken
pork belly - cut into 3-4 cm thick pieces(800 grams) - 11
Turn and mix the pork to make sure the meat is covered evenly
pork belly - cut into 3-4 cm thick pieces(800 grams) - 12
You should end up with a thick, glistening sauce that covers the tender pork belly
pork belly - cut into 3-4 cm thick pieces(800 grams)tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon) - 13
It is ready to serve
- 14
Serve Braised Pork Belly along with Creamy Garlic Mashed Potatoes and Summer Lettuce Salad for a weeknight dinner
pork belly - cut into 3-4 cm thick pieces(800 grams)
Nutrition Facts
Per serving
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Braised Pork Belly Recipe
A non-veg Chinese recipe with pork belly - cut into 3-4 cm thick pieces, chinese rice wine, tablespoons soy sauce. Ready in 2h 10m, serves 4.
Curated byMei-Ling Chen🇨🇳
Directions
14 steps- 1
To begin making the Braised Pork Belly recipe, first we will begin with parboiling
pork belly - cut into 3-4 cm thick pieces(800 grams) - 2
Bring water to a boil in a sauce pan
tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon) - 3
Put pork into saucepan and boil for 5 minutes
pork belly - cut into 3-4 cm thick pieces(800 grams)tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon) - 4
Discard the hot water and wash the gunk off the pork with cold water
pork belly - cut into 3-4 cm thick pieces(800 grams) - 5
The next step is braising
- 6
Place pork belly, soy sauce, dark soy sauce, rice wine, ginger, sugar and star anise in the sauce pan
pork belly - cut into 3-4 cm thick pieces(800 grams)chinese rice wine(1/2 cup)tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon)ginger - slices(4)tablespoons sugar(1)star anise(2) - 7
Add water to barely cover meat
- 8
Lower heat to a simmer, cover with a lid, and continue braising for about 60 minutes
- 9
Next, we will Caramelise the pork belly
pork belly - cut into 3-4 cm thick pieces(800 grams) - 10
Turn to high heat, take the cover off and let liquid evaporate and thicken
pork belly - cut into 3-4 cm thick pieces(800 grams) - 11
Turn and mix the pork to make sure the meat is covered evenly
pork belly - cut into 3-4 cm thick pieces(800 grams) - 12
You should end up with a thick, glistening sauce that covers the tender pork belly
pork belly - cut into 3-4 cm thick pieces(800 grams)tablespoons soy sauce(3)dark soy sauce - (optional)(1/2 tablespoon) - 13
It is ready to serve
- 14
Serve Braised Pork Belly along with Creamy Garlic Mashed Potatoes and Summer Lettuce Salad for a weeknight dinner
pork belly - cut into 3-4 cm thick pieces(800 grams)
About this recipe
A non-veg Chinese recipe with pork belly - cut into 3-4 cm thick pieces, chinese rice wine, tablespoons soy sauce. Ready in 2h 10m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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